Cold antipasto salad

Yield: 6 Servings

Measure Ingredient
6 slices Cappicolla ham
6 slices Genoa salami
12 slices Pepperoni sausage
3 slices Prosciutto ham
3 slices Mortadella sausage
6 slices Imported Provolone
\N \N Cheese
1 large Head Romaine lettuce
½ cup Olive oil
⅓ cup Wine vinegar
\N \N Peperoncinis
\N \N Black olives

1. Cut the meats and cheese into ⅓" wide juliennes.

2. Wash and dry the lettuce. Cut into 2" pieces.

3. Combine the oil and vinegar. Toss the lettuce with some of the dressing. Artfully arrange the meats, cheese, peperconcinis, and olives over the lettuce. Sprinkle with a little more of the dressing. Serve on chilled salad plates with chilled forks. Steaming hot Italian bread with creamery butter makes an irresistable accompaniment to this salad.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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