Antipasto Garden Salad recipe
All Recipes Salad
Ingredients
- 12 slices prosciutto 6 slices sliced mortadella 12 thin slices hot capicola ham 12 slices hard salami 6 slices provolone cheese 1 head iceberg lettuce, chopped 1 bunch celery, chopped 3 tomatoes, diced 1 European cucumber, sliced 1 large green bell pepper, cut into strips 1 onion, chopped 1 (3 ounce) can sliced black olives
Nutrition Info
- 1030.5 caloriescarbohydrate: 25.6 gcholesterol: 192.2 mgfat: 78.6 gfiber: 6.9 gprotein: 55.5 gsaturatedFat: 31.1 gservingSize: -sodium: 4032.6 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Antipasto Garden Salad
Directions
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Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.
Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices, arrange on top.