12 Serves
107 Mins
Thoroughly wash and chop all pickled vegetables and fresh ingredients using a chefs knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
161 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
846 mg / 4,700 mgSodium
1130 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Slice the assorted cold cuts and prepare the hard boiled eggs by peeling and quartering them.
In a large mixing bowl, combine the chopped vegetables, meats, and cheeses, tossing gently with olive oil, salt, and black pepper to season.
Arrange the mixture on a large serving platter, garnishing with the prepared hard boiled eggs and additional pickled items.
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