Antipasto Platter
Ingredients
- 2 heads iceberg lettuce
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 (8 ounce) bottle Italian-style salad dressing
- 1 pound thinly sliced cooked ham
- 2 ½ pounds sliced provolone cheese
- ½ pound Genoa salami, thinly sliced
- ¼ pound Capacola sausage, sliced
- ¼ pound pepperoni sausage, sliced
- ¼ pound prosciutto, thinly sliced
- ¼ pound thinly sliced roast beef
- 1 cup fresh mushrooms
- 1 (6 ounce) can marinated artichoke hearts
- 1 (7 ounce) jar roasted red peppers
- 1 (6 ounce) can sliced black olives
- ¾ cup sliced pepperoncini peppers
- 1 (5 ounce) jar sliced pimento-stuffed green olives
- ½ cup crumbled Gorgonzola cheese
- ½ pound mozzarella cheese, sliced
- ¼ cup grated Parmesan cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.
- Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.
- Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.
- Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.
- Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.
Source
Original recipe: View Original
