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Antipasto Recipe

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This recipe for Antipasto, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Leslie
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Lettuce (romaine/iceberg), sliced thinly
Tomatoes (grape)
Cucumbers (sliced or chopped)
Green peppers (optional)
Radishes (optional)
Onion slices, (red, sliced really thin)
Pickles (optional)
Green olives
Black olives
Pepperoni (baked)
Provolone (cubes or paper thin)
Salami (genoa, paper thin)
Ham (paper thin)
Pepperocini or marinated banana peppers (optional)
Red beets (optional)
Marinated mushrooms
Italian dressing (Ken's Italian)
Scallions, thin slices
Hard-boiled eggs
Shredded cheese
Carrots
Roasted red peppers, sliced or chopped

Directions:
Directions:
Create a bed of lettuce on a tray. Arrange desired ingredients on lettuce or mix chopped lettuce and desired ingredients for salad. To make pepperoni, bake at 400 until crisp. Watch carefully and add to platter or salad.

 

 

 

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