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Nanna's Antipasto Platter

Information

• Servings per recipe: 20
• Estimated calories per serving: 500
• Ready in 45 minutes

Ingredients

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 oz.) bottle Italian dressing
• 2 1/2 lbs. sliced provolone cheese
• 1/2 cup Crumbled gorgonzola cheese
• 1/2 lb. Sliced mozzarella cheese
• 1/4 cup Grated parmesan cheese
• 1 lb. thinly sliced cooked ham
• 1/2 lb. Thinly sliced genoa salami
• 1/4 lb. Sliced capacola sausage
• 1/4 lb. Sliced pepperoni sausage
• 1/4 lb. Thinly sliced prosciutto
• 1/4 lb. Thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 oz.) can marinated artichoke hearts
• 1 (7 oz.) jar roasted red peppers
• 1 (6 oz.) can sliced black olives
• 3/4 cup sliced pepperoncini peppers
• 1 (5 oz.) jar Sliced pimento-stuffed green olives

Directions

In general you will be making four separate layers in this salad.

1. First Layer - Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 of the lettuce in a layer on a large serving platter. Sprinkle with 1/3 of the garlic powder, 1/3 of the crushed oregano and an appropriate amount of Italian-style salad dressing. Finish this first layer with cooked ham and provolone cheese.
2. Second Layer - Add an the next 1/3 of lettuce leaves, 1/3 of garlic powder, 1/3 of crushed oregano, and another appropriate ammount of Italian-style salad dressing. Finish this second layer with slices of Genoa salami and Capacola sausage.
3. Third Layer - Layer with the remaining lettuce, garlic powder, crushed oregano, and another appropriate amount of Italian-style salad dressing. Finish this third later with slices of pepperoni sausage, prosciutto and roast beef.
4. Fourth Layer - Layer mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as necessary.
5. Top the salad with gorgonzola cheese, mozzarella cheese and Parmesan cheese.

Additional Information

• Serve on a platter with italian bread
• Cover and chill in the refrigerator until serving.