 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is my take on the antipasto platter in salad form. This served with a side of garlic bread is a whole meal. Ingredients:
3 cloves garlic, minced |
pkg. good seasons italian dressing, made with red wine vinegar and olive oil per directions |
2-3 large sliced white mushrooms (or 6-8 small ones) |
red onion, thinly sliced |
romaine, torn (use bagged greens to save time) |
iceburg or butter lettuce, torn |
thinly sliced salami, julienned |
thinly sliced provolone, julienned |
sliced black olives |
1/4'd artichoke hearts |
pepperoncini peppers(4) sliced |
5 seeded diced roma tomatoes |
Directions:
1. Mince garlic and place in gallon Ziplock
2. Slice mushroom and place in Ziplock with garlic
3. Pour 1/2 of the Dressing in with the mushrooms and garlic
4. Add thinly sliced red onion
5. Marinade all of the above for up to 24 hours, turning once and a while
6. In a large salad bowl, place all the rest of the ingredients
7. Add marinated mushroom mixture
8. Add balance of the Italian Dressing and toss well
9. Let stand for 1/2 hour before serving
10. Plate and sprinkle grated parmesano reggiano over top to serve
|
|