Antipasto Deli Platter Tray
Makes 12 servings

Prep Time: 25 min.
Chilling Time: 2 hrs.

Ingredients

• 1/2 - cup Italian vinaigrette salad dressing
• 16 - cherry tomatoes
• 16 - small fresh mushrooms
• Leaf lettuce
• 1 - pound (2-inches thick) slice Deli Provolone, cubed
• 1/4 - pound thinly sliced deli roast beef, cut into 1-inch strips, rolled up*
• 1/4 - pound thinly sliced deli hard salami, rolled up
• 2 - jars (6-ounce) marinated artichoke hearts, drained
• 1 - can (6-ounce) large pitted ripe olives, drained
• 12 - green bell pepper strips
• 10 to 12 - pepperoncini salad peppers or cherry peppers

Directions

1. In a medium bowl, combine Italian dressing, tomatoes and mushrooms.
2. Cover and refrigerate at least 2 hours.
3. Place lettuce leaf lettuce on large serving platter.
4. Drain liquid from tomato mixture.
5. Arrange tomato mixture and beef, salami, artichoke, olives, bell pepper, and pepperoncini on platter as you desire.

Alan’s Kitchen Tip: 
If desired, secure each slice of meat with toothpick.