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Crisp lettuce leaves 1/4 pound salami, thinly sliced 1/4 pound prosciutto, thinly sliced (may use boiled ham) 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 all. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |