Recipe: Marinated Antipasto Platter (using salad dressing mix)

MARINATED ANTIPASTO PLATTER

2 cups cauliflower flowerets
1 small zucchini, sliced
2 cups cherry tomatoes, halved
1 (6 ounce) can pitted ripe olives, drained
1 ( 0.75 ounce) envelope garlic and herbs dry salad dressing mix
4 ounces sliced Genoa salami
4 ounces sliced prosciutto
6 round slices provolone cheese, quartered (about 6 ounces)
6 round slices Colby cheese, halved (about 4 ounces)
Lettuce leaves (for serving)

In a saucepan cook cauliflower and zucchini in boiling water about 2 minutes or till slightly crisp. Drain; cool slightly.

Place cauliflower, zucchini, tomatoes, and olives in a plastic bag.

Prepare dressing mix according to package directions. Pour over vegetables. Close bag; marinate in the refrigerator for 6 hours, turning bag occasionally.

TO SERVE:
Roll salami and prosciutto slices jelly-roll style. Drain vegetables. Arrange the meat, cheeses, and vegetables on a lettuce-lined platter.

Makes 8 main-dish or 16 appetizer servings
From: Recipelink.com
Source: Magazine recipe clipping