ANTIPASTO SALAD PLATTER
1 (8 oz.) bottle Italian
1/2 lb. sliced pepperoni
1/2 lb. green beans, cooked
1 c. cucumber chunks
1 1/2 c. tomato wedges
1 c. mushroom slices
6 California iceberg lettuce
Pour dressing over pepperoni, beans, tomato wedges and
cucumber chunks. Cover, marinate in refrigerator several hours
or overnight. Drain, reserving marinade. Arrange lettuce
wedges on a platter, surround with vegetable mixture. Makes
approximately 6 servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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