Ingredients: |
Ingredients: 1 head of iceberg lettuce, washed and dried
1 whole cucumber, peeled and cut small
2 tomatoes, cut in small wedges
1/4 lb. provolone cheese, cut in small squares
1/4 lb. imported Genoa salami, cut in squares
1/4 lb. imported boiled ham, cut in squares
1 12-oz. jar of Pastene roasted red peppers, saving juice for dressing
1 can of black olives, drained
1 jar of green olives w/ pimento, drained
1/2 jar of Pastene pepperonicini peppers
1 can Italian Tono tunafish, drained
Dressing:
Reserved roast pepper liquid plus olive oil to equal 3/4 cup
1/2 cup Red Wine vinegar
1 clove of smashed garlic
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
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Directions: |
Directions:On a large, shallow-to-flat platter spread bite-sized lettuce evenly. Add each layer of ingredients to salad evenly. After draining the can of tuna, use a fork to break it up and empty the can onto the center of the salad. In a covered container, add all dressing ingredients and shake well. Add additional salt and pepper to your liking. Pour slowly and evenly over entire platter. |
Personal
Notes: |
Personal
Notes: Gram always made this to begin our Sunday feasts. It makes a beautiful, colorful centerpiece and she always served it with fresh crusty Italian bread. Gramma always knew my favorite ingredient was the salami so she always went heavier on that layer. You can do that to any of the layers that you wish. When my Mom makes this, she adds a small jar of marinated artichoke hearts as well.
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This recipe for Gramma's Antipasto is from