Antipasto Salad Platter

Antipasto Salad Platter
  • 2 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    slices veggie pepperoni or 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


Cut Yves Veggie Pepperoni or Yves Deli Slices into 1/4 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.

Source: Veggie Cuisine

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007