Recipe - Cold Antipasto Salad

6 sl Cappicolla ham
6 sl Genoa salami
12 sl Pepperoni sausage
3 sl Prosciutto ham
3 sl Mortadella sausage
6 sl Imported Provolone
Cheese
1 lg Head Romaine lettuce
One half cup Olive oil
1/3 cup Wine vinegar
Peperoncinis
Black olives

1. Cut the meats and cheese into 1/3" wide juliennes.

2. Wash and dry the lettuce. Cut into 2" pieces.

3. Combine the oil and vinegar. Toss the lettuce with some of the
dressing. Artfully arrange the meats, cheese, peperconcinis, and olives
over the lettuce. Sprinkle with a little more of the dressing. Serve on
chilled salad plates with chilled forks. Steaming hot Italian bread with
creamery butter makes an irresistable accompaniment to this salad.

AMBROSINO'S

NORTH SCOTTSDALE RD., SCOTTSDALE

WINE: AMARONE

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.