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Marinated Antipasto Platter

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Ingredients

Adjust Servings:
8 ounces mushrooms, whole
1 pint cherry tomatoes
1 green pepper, cut into strips
5 ounces olives, super colossal
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 ounces artichoke hearts, drained
11 ounces pepperoncini peppers, drained
1/2 lb provolone cheese, cubed
1/4 lb salami, slice rolled up and secured with toothpicks
lettuce leaf

Nutritional information

183.7
Calories
127 g
Calories From Fat
14.2 g
Total Fat
4.5 g
Saturated Fat
22.2 mg
Cholesterol
544.6 mg
Sodium
6.6 g
Carbs
3 g
Dietary Fiber
2.4 g
Sugars
8.7 g
Protein
138 g
Serving Size

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Marinated Antipasto Platter

Features:
    Cuisine:

    Super easy to assemble and absolutely delicious! I made this for a potluck at work and it was a hit. Thanks!

    • 45 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Marinated Antipasto Platter, From Little Italy, CT. Delicious and easy to make for parties., Super easy to assemble and absolutely delicious! I made this for a potluck at work and it was a hit. Thanks!, Excellent recipe! Excellent quantity for a large crowd! I doubled this for a 20 guest party and all I heard were RAVES! Only used salami in several different flavors for the meat. The marinade will join the ranks of a frequently used recipe & frequently shared! Thanks for sharing this Vicki in CT!


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    Steps

    1
    Done

    Combine Marinade Ingredients.

    2
    Done

    Marinade Vegetables in Container Overnight.

    3
    Done

    Place Green Leaf or Other Decorative Lettuce Leaves on Large Platter. Arrange Vegetables, Meats, and Cheeses Decoratively Over Lettuce Leaves.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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