COMPOSED APPETIZER PLATTER

Composed Appetizer Platter image

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

Provided by Lennie

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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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