Our Antipasto Buffet - cooking recipe

Ingredients

3/4 lb. red leaf lettuce
1/2 lb. romaine lettuce
1/2 lb. salami, sliced
1/2 lb. Swiss cheese, sliced
1/2 lb. Mozzarella cheese, scooped into balls
1/2 lb. Parmesan cheese
1 lb. fresh figs
1 lb. broccoli flowerets
1/2 lb. green beans, blanched
1 box cherry tomatoes
1 green pepper, cut in wedges
1 yellow pepper, cut in wedges
1 (9 oz.) jar pickled Tuscan peppers, drained
1 (7 oz.) jar red peppers, drained
2 (6 oz.) jars marinated artichoke hearts
1/2 c. stuffed green olives
1/2 c. pitted black olives

Preparation

Line a very large platter with lettuce leaves.
Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter.
Pass dressing separately (recipe to follow).