Antipasto Garden Salad recipe

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Ingredients

12 slices prosciutto
6 slices sliced mortadella
12 thin slices hot capicola ham
12 slices hard salami
6 slices provolone cheese
1 head iceberg lettuce, chopped
1 bunch celery, chopped
3 tomatoes, diced
1 European cucumber, sliced
1 large green bell pepper, cut into strips
1 onion, chopped
1 (3 ounce) can sliced black olives

Nutrition Info

1030.5 calories
carbohydrate: 25.6 g
cholesterol: 192.2 mg
fat: 78.6 g
fiber: 6.9 g
protein: 55.5 g
saturatedFat: 31.1 g
servingSize: -
sodium: 4032.6 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.

  2. Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices, arrange on top.

Recipe Yield

4 servings

Recipe Note

A traditional garden salad with Italian meats and cheese rolled and sliced on top. I serve it in bowls, as an entree, with fresh pita bread.

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