Antipasto Salad Platter

Recipe ingredients

• 4 slices Yves Veggie Pepperoni or Yves Veggie Deli Slices
• 3 leafy lettuce leaves
• 1 cup (250 mL) green beans, blanched
• 6 tomato wedges
• 3 artichoke hearts, halved
• 3 whole green olives
• 3 whole black olives
• 1/2 cup (125 mL) feta cheese (optional)
• 2–3 Tbsp. (30-45 mL) low-fat dressing or Balsamic Vinaigrette

Preparation

Cut Yves Veggie Pepperoni or Yves Deli Slices into ¼ in. (1 cm) strips and set aside.
On platter or plate, form bed of lettuce. Artistically arrange beans, tomatoes, artichoke hearts and olives. Sprinkle cheese (if using) followed by Yves Deli Slices.
Sprinkle dressing over salad.

Suggestion

In Italian, antipasto means ‘before the meal'. A more lighthearted and romantic description likens these nibbles to the little kisses that precede a great love affair. Antipasto may be topped with a little of your favorite low fat dressing or Balsamic Vinaigrette . This dish can be served as an appetizer, a delicious snack or party food, or the main meal at lunch, accompanied by savory flat bread and perhaps a bowl of soup.
Variation: Add any of the following ingredients in appropriate amounts:

Roasted or grilled eggplant, zucchini, red and yellow bell peppers

Marinated sun dried tomatoes, mushrooms or other favorite vegetables.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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