Antipasto With Broccoli Recipe
Servings: 12
Ingredients
- 2 bunches broccoli florets
- 1 c. extra virgin olive oil
- 1/3 c. lemon juice
- 1 clove garlic, mashed
- 1 T parsley
- Salt & pepper to taste
- 3 hard boiled large eggs, wedged
- 2 tomatoes, wedged
- Thin slices salami, rolled
- Thin slices provolone cheese, rolled
- 1 lg. can black olives
- 1 med. purple onion, thinly sliced
- Lettuce leaves
- Pepperoni slices
Directions
- Steam broccoli till just tender. Mix together extra virgin olive oil, lemon juice, garlic, parsley, salt and pepper. Pour over broccoli. Marinate in refrigerator for at least 2 hrs. Best if done for 8 hrs. On a platter arrange lettuce, egg wedges, tomato wedges, black olives, pepperoni slices, rolled salami and cheese. Lay broccoli on and around the items on platter. Throw away garlic from marinade. Pour marinade over platter. Top with slices of purple onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 316 | |
| Calories from Fat 240 | 76% |
| Total Fat 27.2g | 34% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.04g | |
| Cholesterol 60mg | 20% |
| Sodium 462mg | 19% |
| Potassium 338mg | 10% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.66g | 2% |
| Protein 8.75g | 14% |
