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    Antipasto Platter


    Source of Recipe


    phyllis aka filus

    List of Ingredients




    1/2 cup Italian vinaigrette salad dressing
    16 cherry tomatoes
    16 small fresh mushrooms
    Leaf lettuce
    1 pound (2-inches thick) chunk deli Provolone,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

    Recipe



    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.

    Makes 12 servings.


 

 

 


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