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Antipasto Salad Platter
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1/2 pound fully cooked ham, diced
1 jar (10 ounces) pimiento-stuffed olives, drained and sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni, quartered
8 cups shredded lettuce
10 to 12 cherry tomatoes, quartered
1 cup Italian salad dressing
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a bowl, combine the ham, olives and pepperoni. On a platter or
individual salad plates, arrange the lettuce, olive mixture and
tomatoes. Drizzle with dressing; sprinkle with cheese.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |