1st platter

5-6 sliced and roasted small red potatoes

Crispy chick peas (recipe on right)

3-4 sliced mushrooms

1 large cucumber, thinly sliced (peel if not organic)

1 large carrot, sliced into thirds and then, sliced lengthwise

1 large tomato, sliced

1 yellow bell pepper, sliced

1 bulb fennel, sliced

1 can asparagus or 1 dozen stalks, freshly steamed

 

2nd platter

1 apple, sliced

5 hard boiled eggs or deviled eggs

Deli Tuna Salad (Recipe on right) or Grilled Tuna, thinly sliced

3-4 hearts of palm, sliced in half

Bread and butter pickle slices

Green, black, kalamata or Niçoise olives

 

1. Arrange ingredients attractively on platters.

2. Drizzle salad dressing on vegetables. Garnish with fresh parsley.

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Antipasto Vinaigrette

1-2 cloves garlic, minced

2 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1 shallot, minced

1/3 cup olive oil

Freshly ground pepper

 

1. Put garlic, lemon juice, mustard, salt and shallot in a jar. Shake or mix with a whisk.  

2. Add olive oil and whisk until the dressing thickens.  Add freshly ground pepper to taste.  Multiply ingredients as needed.