Italian Antipasto Salad Platter
Arrange approximately 13 in a layer on a large serving.
Italian antipasto salad platter. Drain marinade from tomato mixture. On a platter or individual salad plates arrange the lettuce olive mixture and tomatoes. Monica 8 cups roughly cut romaine lettuce or use 9 oz. Step 3arrange salad blend on platter and arrange remaining ingredients around the salad.
Arrange tomato mixture and all remaining ingredients on platter as desired. Bag of cut lettuce 14 cup thinly sliced red onion 6 slices provolone cheese quartered 6 to 12 thin slices salami whole slices rolled into tubes or cut in half moon shapes 6 to 12 slices pepperoni 6 canned pickled baby corn 6 to 12 strips. Whisk together and set aside layer kale roasted bell pepper artichoke hearts cucumber tomatoes red onion olives pepperoncini salami mozzarella parmesan and fresh basil in a large bowl. Making a salad for a crowd doesnt get any easier than adding all the antipasto toppings like olives pickled veggies artichokes pepperoncini salami salumi prosciutto pasta and mozzarella balls to a big pile of lettuce for an italian salad everyone will love.
Add basil and season with salt and pepper. Step 2layer provolone cheese with another 13 of the lettuce leaves 13 garlic powder 13 crushed oregano desired. Directions step 1whisk garlic vinegar and oil in a small bowl. Assorted cut up vegetables such as carrots celery fennel bulb radishes red and orange bell peppers and cherry.
Directions in a large bowl combine the ham olives and pepperoni. Place lettuce leaf lettuce on large serving platter. Serve the vegetables with. Arrange the vegetables on a platter.
Advertisement step 2combine salad blends and vinaigrette in large bowl. Stir the oil salt and pepper in a small bowl to blend.