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Antipasto Salad Platter https://www.metro.ca/userfiles/image/recipes/Salade-antipasto-1835.jpg PT15M PT15M PT30M
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.
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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
Antipasto Salad Platter

Antipasto Salad Platter

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2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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