Assorted Appetizer Wreath Recipe

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Assorted Appetizer Wreath
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Ingredients
20
Count
Nutrition
338
Calories
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Ingredients:

Directions:

  1. Combine first 5 ingredients, stirring with a whisk until blended. Place pork in a large heavy-duty, zip-top plastic bag. Add brown sugar mixture; seal bag, and gently shake until pork is coated. Marinate in refrigerator 2 to 8 hours, turning bag often.
  2. Remove pork from marinade, reserving marinade. Place marinade in a small saucepan, and bring to a boil. Remove from heat.
  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place pork on rack; grill, covered, 20 minutes or until a meat thermometer inserted into thickest part of pork registers 160°, turning and basting twice with marinade. Let stand 10 minutes. Slice pork diagonally across the grain into thin slices; cover and chill.
  4. Snap off tough ends of asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water. Drain.
  5. Spread 1/4 teaspoon mustard on 1 side of each slice prosciutto. Wrap prosciutto, mustard side in, around asparagus. Cover and chill.
  6. Cut top off each tomato; scoop out pulp, leaving shells intact. Discard pulp. Invert tomato shells onto paper towels to drain.
  7. Position knife blade in food processor bowl; add salmon. Process 30 seconds. Add cream cheese and lemon juice. Process 1 minute or just until smooth. Spoon or pipe cream cheese mixture into tomato shells. Cover and chill.
  8. Slice stem ends from endive, and separate leaves. Trim larger endive leaves to 3 ; set aside. Combine chutney, red pepper, and feta cheese in a small bowl; stir well. Spoon mixture onto each endive leaf.
  9. Line a large serving tray with leaf lettuce and radicchio, leaving a hole in center. Place asparagus spears, evenly spaced in spoke fashion, around lettuce wreath. Place 1 endive leaf between each asparagus spear. Fan pork slices above endive leaves. Place stuffed tomatoes above pork and in center of wreath.
  10. Note: For champagne mustard, we used Old Spice. For tomato chutney, we used Alecia's. You can find these in jars, along with roasted red peppers in speciality grocery stores on aisles with pickles and other condiments.
  11. Note: If asparagus is not avaliable, wrap green pepper strips or mozzarella cheese strips in prosciutto.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.06 Kcal (1415 kJ)
Calories from fat 99.11 Kcal
% Daily Value*
Total Fat 11.01g 17%
Cholesterol 73.93mg 25%
Sodium 1143.94mg 48%
Potassium 460.77mg 10%
Total Carbs 31.75g 11%
Sugars 12.17g 49%
Dietary Fiber 18.09g 72%
Protein 27.84g 56%
Vitamin C 53.4mg 89%
Iron 8.8mg 49%
Calcium 282.2mg 28%
Amount Per 100 g
Calories 49.57 Kcal (208 kJ)
Calories from fat 14.53 Kcal
% Daily Value*
Total Fat 1.61g 17%
Cholesterol 10.84mg 25%
Sodium 167.73mg 48%
Potassium 67.56mg 10%
Total Carbs 4.66g 11%
Sugars 1.78g 49%
Dietary Fiber 2.65g 72%
Protein 4.08g 56%
Vitamin C 7.8mg 89%
Iron 1.3mg 49%
Calcium 41.4mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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