Composed Appetizer Platter Recipes

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COMPOSED APPETIZER PLATTER



Composed Appetizer Platter image

Make and share this Composed Appetizer Platter recipe from Food.com.

Provided by Lennie

Categories     Vegetable

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 10

2 heads fresh cauliflower, washed and cut into bite-size pieces (or 1 head cauliflower and 1 head broccoli, if desired)
1 pint grape tomatoes or 1 pint cherry tomatoes, washed
2 (10 ounce) cans button mushrooms, drained
2 cups baby carrots, washed (and scraped, if necessary)
1 cup pitted california black olives (Kalamata olives can also be used) (optional)
1/2 small red onion, sliced
1 (8 ounce) bottle Italian salad dressing (or your favourite bottled vinaigrette salad dressing)
3/4 lb cooked shrimp, peeled but with tails left on
4 hard-boiled eggs, peeled and halved
fresh ground black pepper, to taste

Steps:

  • The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl.
  • Pour entire bottle of dressing over veggies and mix well.
  • Tightly cover and refrigerate overnight, stirring before you go to bed.
  • In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated.
  • When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter.
  • Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.

Nutrition Facts : Calories 244.8, Fat 12.2, SaturatedFat 2.3, Cholesterol 182.9, Sodium 796.7, Carbohydrate 18.1, Fiber 5.1, Sugar 9.6, Protein 18.7

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