ANTIPASTO GARDEN SALAD

Antipasto Garden Salad image

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.

Provided by [email protected]

Categories Salad

Time 40m

Yield 4

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 1030.5 calories, Carbohydrate 25.6 g, Cholesterol 192.2 mg, Fat 78.6 g, Fiber 6.9 g, Protein 55.5 g, SaturatedFat 31.1 g, Sodium 4032.6 mg, Sugar 11.1 g