Gazebo Room Antipasto Salad
Total Time: 30 min
Makes: 6 Servings
Ingredients:
1 lb. mixed field greens
1 large tomato (wedges)
½ large red bell pepper (cored, sliced into rings)
½ large red onion (sliced)
2 hard-boiled eggs (quartered)
½ lb. Genoa salami (thinly sliced, rolled)
½ lb. provolone cheese (thinly sliced, rolled)
½ cup pepperoncini peppers
¼ cup Kalamata olives
¼ cup Spanish olives
6 anchovy fillets
Dressing:
Gazebo Room Greek Salad Dressing
Preparation:
Place salad greens on a large platter. Begin decorating by first placing rolled salami and provolone alternately around the perimeter of the platter. Place tomato and egg wedges alternately in between salami and provolone. Spread onion slices over the crown of the salad. Place olives to nestle in spaces left between the onion rings. Place pepper slices over the onion and olive layer. Top off with peperoncinis and anchovy fillets. Set aside and keep chilled until serving. Pour dressing over salad at time of presentation.
