The Organization  MEF Directors & Staff  Profiling Farmers  Becoming an Egg Farmer  Supply Management: A Short History  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Nutrition Order Form  Teachers' Order Form  Egg Nutrients  Protein  Omega 3 Eggs  Cholesterol  Recipe Collection  Recipe Booklets   Select Appetizers Breakfast Breakfast Television Recipes Brunch & Main Entrées Desserts Eggimals Eggnog Omelettes Pickled Eggs Salads How to Make Basic Egg Salad How to Make Crepes How to Make Hard or Soft-Cooked Eggs How to Make Meringues How to Make Microwaved Eggs How to Make Omelettes How to Make Quiche How to Make Souffles I Love Eggs For the Love of Eggs    Recipes Recipe CollectionAppetizers Antipasto Ingredients: 2 cups (500 mL) Romaine lettuce 1 - 19 oz (540 mL) can artichokes 1/2 lb (250 g) Mozzarella cheese (22.5% b.f.), sliced 1 onion, sliced 1 large red pepper, sliced 2 large tomatoes, cut in wedges 6 hard-cooked eggs, sliced or cut in wedges 1/2 lb (250 g) cold thinly sliced meats (ham)   Dressing 2/3 cup (150 mL) olive oil 1/3 cup (75 mL) vinegar 1/4 cup (50 mL) grated Parmesan cheese 2 cloves garlic, chopped 1/2 tsp (2 mL) oregano 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Instructions: Line a large serving platter with lettuce leaves. Arrange long rows of artichokes, cheese, onions, peppers, tomatoes, eggs and meat slices. In a small bowl, whisk together dressing ingredients. Drizzle over salad. Refrigerate until serving time. Makes 6 appetizer servings. Nutrients per serving: Calories: 566.6 Carbohydrate: 19.5 g Fat: 43.4 g Protein: 27.7 g Sodium: 1008.0 mg
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