Recipe: Antipasto Salad Platter (make ahead, serves 12)

ANTIPASTO SALAD PLATTER

2 bunches romaine, torn into bite-size pieces
1 small head lettuce, torn into bite-size pieces
1 small green bell pepper, chopped (about 1/2 cup)
1 small red onion, thinly sliced
1 (14 ounce) can artichoke hearts, drained
1 (4.5 ounce) jar whole mushrooms, drained
1 cup creamy Italian dressing
1/4 cup grated Parmesan cheese
12 thin slices provolone or mozzarella cheese (about 3/4 pound)
12 thin slices salami (about 3/4 pound)
12 cherry tomatoes
12 large pitted ripe olives

Divide romaine, lettuce, bell pepper, onion, artichoke hearts and mushrooms between 2 large sealable heavy-duty plastic bags. Seal bags and refrigerate up to 24 hours.

WHEN READY TO SERVE:
Shake dressing and Parmesan cheese in tightly covered container. Add about 1/2 cup dressing mixture to each bag. Seal bags securely and shake until ingredients are coated. Place salad on serving platter.

Roll up provolone cheese and salami slices; arrange around salad. Garnish with tomatoes and olives.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Picnics, Potlucks, and Special Occasions, Betty Crocker Creative Recipes, No. 93, June 1994