Antipasto Platter Recipe
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1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
1 pound (2-inches thick) chunk deli Provolone,cubed
1/4 pound thinly sliced deli roast beef, cut into 1-inch strips, rolled up.
1/4 pound thinly sliced deli hard salami, rolled up
2 (6-ounce) jars marinated artichoke hearts, drained
1 (6-ounce) can large pitted ripe olives, drained
12 green pepper strips
10 to 12 pepperoncini salad peppers or cherry peppers
Combine Italian dressing, tomatoes and mushrooms in medium bowl. Cover;
refrigerate at least 2 hours.
Place lettuce leaf lettuce on large serving platter. Drain
marinade from tomato mixture. Arrange tomato mixture and all remaining
ingredients on platter as desired.
Makes 12 servings.
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