Crisp lettuce leaves
1/4 pound salami, thinly sliced
1/4 pound prosciutto, thinly sliced (may use boiled
2 large ripe tomatoes, thinly sliced
1 jar (7 1/4-ounce) roasted peppers, drained and
cut into strips
Green and black olives
1 teaspoon drained capers
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt, pepper, garlic salt to taste
Arrange bed of lettuce on round platter. Starting from center
of platter, arrange rows of salami, loosely rolled prosciutto,
tomato slices, and roasted peppers. Garnish platter with green and
black olives and sprinkle capers over all. In bowl, combine olive
oil, vinegar, salt, pepper, and garlic salt. Pour dressing over
Yield: 4 servings.
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