Antipasto Platter Recipe
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Antipasto Platter

1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
Leaf lettuce
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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