| Antipasto Alla Cento | ||
| Prep. Time: 20 mintues Lettuce, for garnish 12 oz Cento Pepperoncini, drained 10 Cento Sun-Dried Tomatoes, drained ½ lb provolone cheese, sliced thin 7 oz Cento Roasted Peppers, drained ¼ lb Italian Salami, sliced thin 5.75 oz Cento Pitted Black Olives, drained ¼ lb capicola, sliced thin 10 oz Cento Spanish Salad Olives, drained 1 cucumber, sliced 5 oz Cento Solid Pack Light Tuna, drained 2 hard boiled eggs, sliced 2 oz Cento Rolled Fillet of Anchovies, drained 1 pkg Cherry Tomatoes 6 oz Cento Marinated Artichokes, drained Cento Balsamic Vinegar, to taste 12 oz Cento Marinated Mushroom, drained Cento Extra Virgin Olive Oil, to taste 7.5 oz Cento Capanota, drained Wash and drain lettuce before placing on large serving platter. Assort all ingredients on top of lettuce. Season each individual serving with a dressing of Cento Extra Virgin Olive Oil and Cento Balsamic Vinegar. As appetizer, yields 18-20 servings. If served as light summer meal, will serve approximately 8-10. |
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