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| Antipasto Garden Salad |
"A traditional garden salad with Italian meats and cheese rolled and sliced on top. I serve it in bowls, as an entree, with fresh pita bread."
Ingredients :
- 12 slices prosciutto
- 6 slices sliced mortadella
- 12 thin slices hot capicola ham
- 12 slices hard salami
- 6 slices provolone cheese
- 1 head iceberg lettuce, chopped
- 1 bunch celery, chopped
- 3 tomatoes, diced
- 1 European cucumber, sliced
- 1 large green bell pepper, cut into strips
- 1 onion, chopped
- 1 (3 ounce) can sliced black olives
Instructions :
| Prep : 40M | Cook : 4M | Ready in : 40M |
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- Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.
- Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top.
Notes :
- Optional toppings include: peperoncini, pepperoni, shredded Cheddar cheese, croutons, and the salad dressing of your choice. Italian dressing is preferred.
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