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Fruit and Vegetable Antipasto Platter

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Fruit and Vegetable Antipasto Platter
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 12
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An appetizer dish ready in 15 minutes! Serve this colorful platter arranged with jicama, mango and cucumber – perfect for a crowd.

Ingredients

  • 1 large jicama (about 14 oz), peeled, cut into 1-inch pieces
  • 2 cups cubed ripe mango
  • 1 cup thinly sliced English (seedless) cucumber
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder or chili lime powder

Directions

  • 1
    Arrange jicama, mango and cucumber on large platter.
  • 2
    Drizzle with lime juice; sprinkle with chili powder. Serve immediately.

Nutrition Information

35 Calories, 0g Total Fat, 0g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
5mg
0%
Potassium
110mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • An appetizer dish ready in 15 minutes! Serve this colorful platter arranged with jicama, mango and cucumber – perfect for a crowd.
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