ANTIPASTO SALAD (OR SANDWICHES)

1/2 pound Italian salami (such as Genoa), thinly sliced, cut into 1/4-inch wide strips
1/2 pound Italian cappicola, thinly sliced, cut into 1/4-inch wide strips
1/2 pound provolone cheese, cut into 1/3-inch cubes
1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
1 cup celery, chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup light mayonnaise
1/2 cup roasted red peppers, chopped (may be purchased)

Combine salami, cappicola, provolone and mozzarella cheeses, celery and olives. Toss to combine; set aside.

Mix mayonnaise with red peppers, and season with salt and pepper to taste.

Toss all the salad ingredients together with the mayonnaise mixture.

If serving as a salad, arrange antipasto over a bed of romaine lettuce.

If serving as a sandwich, serve with a French baguette.

Servings: 8
Source: Ciao Colorado by Phyllis Senatore Newton