Antipasto
- 1 lb. fresh or 10 oz. pkg. frozen asparagus spears
- 1 small head cauliflower, broken into florets
- 2 c. thinly sliced unpeeled cucumbers
- 1 1/2 c. diagonally sliced carrots
- 2 (4.5 oz.) jars whole mushrooms, drained
- 8 oz. bottle zesty Italian dressing
- leaf lettuce
- 6 oz. jar artichoke hearts, drained
- 5 oz. jar pimiento stuffed olives, drained
- 6 to 12 pepperoncini (pickled Italian peppers)
- 16.5 oz. jar whole pickled beets, drained
- 1 pt. cherry tomatoes
- 4 oz. sliced Mozzarella or Provolone cheese
- 4 oz. sliced salami
- Partially cook asparagus in boiling water 1 to 2 minutes; drain.
- Chill in ice water; drain.
- (If using frozen asparagus, thaw and drain.)
- Partially cook cauliflower 2 to 3 minutes in boiling water; drain.
- Chill in ice water; drain.
- Place asparagus, cauliflower, cucumber, carrots, and mushrooms in 13 x 9-inch baking dish, keeping vegetables separated from one another. Pour dressing over vegetables.
- Cover and refrigerate 8 hours or overnight.
- Spoon dressing over vegetables occasionally.
- Drain vegetables well.
- Line large platter or serving tray with leaf lettuce.
- Arrange marinated vegetables, artichoke hearts, olives, pepperoncini, beets, tomatoes, cheese, and salami on platter. Serves 6 as a main dish.
head cauliflower, cucumbers, carrots, mushrooms, italian dressing, leaf lettuce, hearts, pimiento, pepperoncini, pickled beets, cherry tomatoes, salami
Taken from www.cookbooks.com/Recipe-Details.aspx?id=190227 (may not work)