Egg-mato platter

1 servings

Ingredients

Quantity Ingredient
Spinach leafs
Enough to cover platter; unstemmed
3 Hard cooked eggs
Peeled and sliced 1/4 inch thick
2 mediums Tomatoes
Sliced 1/4 inch thick
8 ounces Mozzarella cheese
Sliced 1/4 inch thick
1 small Red onion
Sliced and separated into circles
¼ cup Sliced black olives
3 Sprigs fresh rosemary; chopped
2 tablespoons Red wine vinegar
1 medium Clove garlic
½ cup Olive oil
Salt and pepper to taste
1 Whole basil leaves

Directions

Spread out spinach leafs over platter. Arrange alternate slices of egg, tomato, cheese on spinach. Top with onion rings and black olives. Set aside. For dressing: in food processor, combine rosemary, vinegar, garlic, oil, salt and pepper. Blend until smooth. When ready to serve, drizzle with dressing and garnish with whole basil leaves.

Approximately 5 minutes.

Per serving (excluding unknown items): 1850 Calories; 168g Fat (80% calories from fat); 53g Protein; 40g Carbohydrate; 203mg Cholesterol; 1263 mg Sodium

By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2070 Converted by MM_Buster v2.0l.

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