Our Antipasto Buffet

• 3/4 lb. red leaf lettuce
• 1/2 lb. romaine lettuce
• 1/2 lb. salami, sliced
• 1/2 lb. Swiss cheese, sliced
• 1/2 lb. Mozzarella cheese, scooped into balls
• 1/2 lb. Parmesan cheese
• 1 lb. fresh figs
• 1 lb. broccoli flowerets
• 1/2 lb. green beans, blanched
• 1 box cherry tomatoes
• 1 green pepper, cut in wedges
• 1 yellow pepper, cut in wedges
• 1 (9 oz.) jar pickled Tuscan peppers, drained
• 1 (7 oz.) jar red peppers, drained
• 2 (6 oz.) jars marinated artichoke hearts
• 1/2 c. stuffed green olives
• 1/2 c. pitted black olives

1. Line a very large platter with lettuce leaves.
2. Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter.
3. Pass dressing separately (recipe to follow).

red leaf lettuce, romaine lettuce, salami, swiss cheese, mozzarella cheese, parmesan cheese, fresh figs, broccoli flowerets, green beans, tomatoes, green pepper, yellow pepper, peppers, red peppers, green olives, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082520 (may not work)