Antipasto Garden Salad

Name: Antipasto Garden 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

12 ingredients

2 steps

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

Directions

1

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.
2

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.