Tossed Antipasto Salad Recipe

• 1 c. bottled Italian dressing
• 1 tbsp. fresh lemon juice
• Salt & pepper
• 1 lg. zucchini, sliced thin
• 1/2 med. head cauliflower
• 1/4 c. sliced green onion
• 8 c. crisp salad greens
• 6 slices Italian salami, cut in strips
• 4 lg. mushrooms, sliced
• 2 tomatoes, cut in wedges
• 1/4 pound provolone cheese, cut in strips
• 1 (2 ounce.) can black olives, liquid removed
• 1 c. seasoned croutons
• 1/4 c. Parmesan cheese

1. Combine dressing, lemon juice and salt and pepper in medium bowl and mix well.
2. Add in zucchini, cauliflower (broken into small florets) and green onion and toss lightly to coat.
3. Cover and marinate in refrigerator 8 hrs or possibly overnight.
4. Combine next six ingredients in a large salad bowl.
5. Add in vegetables with marinade and toss well.
6. Add in croutons, sprinkle with Parmesan cheese and toss again.
7. 6 to 8 servings.

italian dressing, lemon juice, salt, zucchini, head cauliflower, green onion, salad greens, italian salami, mushrooms, tomatoes, provolone cheese, black olives, croutons, parmesan cheese

Taken from cookeatshare.com/recipes/tossed-antipasto-salad-50427 (may not work)