Antipasto Platter
Posted on October 27, 2007
2 Bunches romaine lettuce
1 Sm Head iceberg lettuce
1 Sm (1/2 cup) green pepper
1 Sm Sliced thin red onion
1 14 oz can artichoke hearts
1 2-1/2 oz whole mushrooms
1 cup Creamy italian dressing
1/4 cup Parmesan cheese, grated
12 ounces Provolone chese, sliced
12 ounces Mozzarella cheese, sliced
12 Whole cherry tomatoes
12 Whole pitted black olives
12 Genoa Salami, sliced
Divide torn romaine, torn lettuce, chopped green pepper (1/2 cup), onion, drained artichoke hearts and drained mushrooms between two large plastic bags. Fasten bags and refrigerate no more than 24 hours or at least 6-8 hours.
Shake salad dressing and Parmesan cheese in a tightly covered container. Add about 1/2 cup to each bag. Fasten bags securely and shake until ingredients are coated.
Place salad on platter. Garnish with tomatoes and olives. Roll cheese and salami; arrange around salad in a clock design. Serves 12.