Antipasto - cooking recipe

Ingredients

1 lb. fresh or 10 oz. pkg. frozen asparagus spears
1 small head cauliflower, broken into florets
2 c. thinly sliced unpeeled cucumbers
1 1/2 c. diagonally sliced carrots
2 (4.5 oz.) jars whole mushrooms, drained
8 oz. bottle zesty Italian dressing
leaf lettuce
6 oz. jar artichoke hearts, drained
5 oz. jar pimiento stuffed olives, drained
6 to 12 pepperoncini (pickled Italian peppers)
16.5 oz. jar whole pickled beets, drained
1 pt. cherry tomatoes
4 oz. sliced Mozzarella or Provolone cheese
4 oz. sliced salami

Preparation

Partially cook asparagus in boiling water 1 to 2 minutes; drain.
Chill in ice water; drain.
(If using frozen asparagus, thaw and drain.)
Partially cook cauliflower 2 to 3 minutes in boiling water; drain.
Chill in ice water; drain.
Place asparagus, cauliflower, cucumber, carrots, and mushrooms in 13 x 9-inch baking dish, keeping vegetables separated from one another. Pour dressing over vegetables.
Cover and refrigerate 8 hours or overnight.
Spoon dressing over vegetables occasionally.
Drain vegetables well.
Line large platter or serving tray with leaf lettuce.
Arrange marinated vegetables, artichoke hearts, olives, pepperoncini, beets, tomatoes, cheese, and salami on platter. Serves 6 as a main dish.