An antipasto platter that is a colorful presentation of cheese, vegetables and meats, sure to be a focal point of any appetizer buffet table.
25 min.prep time
1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
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 bell 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.
*Substitute deli turkey or ham or your favorite deli meat.
TIP: If desired, secure each slice of meat with toothpick.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #7925D©2001Land O'Lakes, Inc.