This grat and filling dish comes from a Picnic w/ Mexican Overtones that I enjoyed with my friends at Piñones Beach.

ANTIPASTO MEXICANO
Recipe from José L. Romero
12 to 15 servings
The Antipasto was accompanied by several loaves of fresh native bread. The food and beverages were carried in three portable coolers, provided and carried by the boys, in the back of their bycicles.

15 thin slices Genoa Salami
15 slices cooked roast beef or roast pork
3 spiced sausages (chorizos) cooked and sliced
1 can tuna, drained
1 can rolled anchovy filets
3 hard cooked eggs, cut into fourths
15 asparagus stalks, cooked
8 cooked artichoke hearts cooked in half
3 tomatoes in wedges
1 cup sliced cooked potatoes
1 cup sliced cooked beets
1 cup cooked green beans
1 cup cooked garbanzo (chick peas) beans
Lettuce leaves
1 1/2 cups Italian Vinaigrette, prepared with an envelope of Italian Dressing, according to instruction, but including a garlic clove, crushed, as part of the Vinaigrette.
1/4 cup cocktail capers, drained
1 red onion, small, thinly sliced

Arrange ingredients in sections over lettuce leaves, in a tray with plastic cover. Pour on the vinaigrette; garnish with capers and onions. Cover and refrigerate in the portable cooler. Serve as the first dish with fresh bread and beers.