ANTIPASTO PLATTER
½ head red lettuce leaves (about 3 cups)
2 oz. sliced lean ham
¼ lb. roasted chicken breast, sliced thin
¼ lb. sliced part-skim milk mozzarella cheese
1 cup canned, drained pepperoncini
2 cups canned/jarred roasted red peppers, sliced
1 cup rinsed and drained low-sodium cannellini beans
8 pitted black olives
2 tbsp. reduced-fat Italian dressing
2 whole wheat rolls
Preheat oven or toaster oven to 300 degrees. Wash and dry lettuce leaves and place on large platter. Starting in the center, arrange ham slices overlapping each other in a line toward the edge of the plate. Arrange a line of chicken on opposite side of the plate, then a line of cheese.
Fill in the rest of the plate by spooning the remaining vegetables and olives onto the platter. Drizzle with dressing. Warm bread in oven and serve with antipasto.
Makes two servings.
Notes: You can use any type of sliced cheese or deli meats, and add more vegetables as desired.
— Linda Gassenheimer
Miami Herald
