Antipasto Genovese - cooking recipe

Ingredients

1 lb. asparagus spears
1 head cauliflowerets
1 large cucumber (unpeeled), sliced
1 can pitted black olives
1 box mushroom caps
1 box cherry tomatoes, halved
3/4 lb. Provolone cheese, cut into triangles
1 jar Kraft Golden Caesar dressing
3/4 lb. salami slices, rolled

Preparation

Cook asparagus spears and cauliflowerets.
Marinate asparagus, cauliflowerets, cucumber, olives, tomatoes and mushrooms in dressing for several hours; drain.
Arrange marinated vegetables on platter.
Arrange cheese triangles and rolled salami next to marinated vegetables.
Serve on a lettuce lined platter.
A great marinated salad.
Makes 6 servings.