Antipasto

• 1 lettuce
• 4 tomatoes, cut in wedges
• 1 large can tuna
• 1 can artichoke hearts
• 6 slices salami
• 6 slices Prosciutto
• 6 anchovy fillets
• 12 radishes
• 12 black olives
• 1 red pepper, sliced
• 4 stalks celery, cut into 2-inch pieces
• 3 Tbsp. chopped parsley
• 2 Tbsp. capers

1. Wash, drain and dry lettuce.
2. Arrange leaves on a large platter.
3. Toss tomatoes in the Italian dressing.
4. Place on lettuce leaves.
5. Drain tuna; break into chunks and put on lettuce with the tomatoes.
6. Drain artichoke hearts and toss lightly in the dressing.
7. Arrange artichoke hearts, salami, Prosciutto, anchovy fillets, radishes, olives, pepper, celery on the platter. Sprinkle with parsley, capers and Italian dressing.

lettuce, tomatoes, tuna, hearts, salami, anchovy, radishes, black olives, red pepper, stalks celery, parsley, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783322 (may not work)