Antipasto Salad

Ingredients

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)

Instructions

Start with a large platter and place the lettuce on the bottom layer.
Add the fresh vegetables, first spreading them out evenly so someone will receive a taste of each on a spoonful of salad.
Next layer on the jar and canned vegetables (hold out some of the olives for decorating).
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
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.
Serve with a simple vinaigrette.