Antipasto Platter
1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
Boston Leaf lettuce
1 pound (2-inches thick) Provolone or cheddar Cheese, 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
1. Combine Italian dressing, tomatoes and mushrooms in medium bowl.
2. Cover; refrigerate at least 2 hours.
3. Place lettuce leaf lettuce on large serving platter.
4. Drain marinade from tomato mixture.
5. Arrange tomato mixture and all remaining ingredients attractively on platter.
Serves 12