Antipasto Platter

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 pound thinly sliced cooked ham
• 2 1/2 pounds sliced provolone cheese
• 1/2 pound Genoa salami, thinly sliced
• 1/4 pound Capacola sausage, sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 ounce) can marinated artichoke hearts
• 1 (7 ounce) jar roasted red peppers
• 1 (6 ounce) can sliced black olives
• 3/4 cup sliced pepperoncini peppers
• 1 (5 ounce) jar sliced pimento-stuffed green olives
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 pound mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese

1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

garlic, oregano, salad dressing, ham, provolone cheese, salami, sausage, pepperoni sausage, beef, fresh mushrooms, red peppers, black olives, pepperoncini peppers, green olives, gorgonzola cheese, mozzarella cheese, parmesan cheese

Taken from www.allrecipes.com/recipe/26694/antipasto-platter/ (may not work)