antipasto platter

Ingredients

• Servings: 1
• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle italian-style salad dressing
• 1 pound thinly sliced cooked ham
• 2 1/2 pounds sliced provolone cheese
• 1/2 pound genoa salami, thinly sliced
• 1/4 pound capacola sausage, sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 ounce) can marinated artichoke hearts
• 1 (7 ounce) jar roasted red peppers
• 1 (6 ounce) can sliced black olives
• 3/4 cup sliced pepperoncini peppers
• 1 (5 ounce) jar sliced pimento-stuffed green olives
• 1/2 cup crumbled gorgonzola cheese
• 1/2 pound mozzarella cheese, sliced
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• remove large outer leaves from the heads of lettuce. arrange approximately 1/3 in a layer on a large serving platter. sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of italian-style salad dressing. layer with cooked ham and provolone cheese.
• layer provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of italian-style salad dressing, genoa salami and capacola sausage.
• repeat layering with remaining lettuce, garlic powder, crushed oregano, italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. sprinkle with more italian-style salad dressing, as desired.
• top with gorgonzola cheese, mozzarella cheese and parmesan cheese. cover and chill in the refrigerator until serving.