Antipasto Salad

This antipasto salad is a crowd pleaser because you can put something that each person loves in the salad together with items that others love. I grew up eating this salad at Thanksgiving but I have incorporated it into brunches, and it works well alone as a cool summer dinner. Note this is not a budget type meal. The cost of the ingredients adds up quickly, which was likely why as a child I only saw it at Thanksgiving.  If your family hates an item simply omit it. 

• 1 Small Head of Romaine and or Iceberg Lettuce (as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix).
• 1 Carrot ( Sliced into thin circles)
• 2 Stalks of Celery (Sliced into “u” shapes)
• 4 Fresh Mushrooms (sliced) 
• 1 Small Cucumber (remove seeds) 
• 1/4 Fresh Green Bell Pepper (sliced thin)
• 1 Large Tomato (sliced) or 8 Cherry Tomatoes (cut in half)
• 1 Small Can of Sliced Beets
• 1 Small Jar of Marinated Artichoke Hearts
• 1/2 Cup of Marinated Mushrooms
• 6 Baby Corn (from a jar or can found in the Asian aisle of any supermarket)
• 1/4 Cup of Red Roasted Peppers from a Jar
• 12 Baby Gherkin Pickles (sweet)
• 6 of Each Green and Black Olives
• 6 Pepperoncini 
• 12 Slices of Genoa Salami (very thin)
• 12 Slices of Prosciutto Ham (paper thin) 
• 12 Slices of Roast Beef (thin) 
• 12 Slices of Provolone Cheese (very thin) 
• 1/4 Lb. of Sharp Provolone (cut into very small cubes) 
• 12 Med-Large Shrimp (Peeled, deveined, cooked, and cooled)
• 6 Anchovies (rolled with capers)
• 1 Can of Tono (aka: Italian tuna fish)
• 1/2 Small Red Onion (sliced thin)

1. Start with a large platter and place the lettuce on the bottom layer. 
2. Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
3. Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
4. Then layer the deli meats and cheeses. I roll most of the meats and whenever possible, I make a small slice into the salami and or provolone cheese and fold the two ends together to make a cone out of them. Place an olive inside each one 
5. Lastly, add the seafood. I always place the Tono in the top-middle unless I know someone hates it, then I place to one side so they can avoid it. 
6. Serve with a simple vinaigrette.