Ingredients
- 1 jar Cento Imported Pepperoncini (12 fl oz), drained
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1/2 lb Provolone Cheese, thinly sliced
- 1 jar Cento Roasted Peppers (7 oz), drained
- 1/4 lb Italian Salami, thinly sliced
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained
- 1/4 lb Capicola, thinly sliced
- 1 jar Cento Spanish Queen Olives (10 oz), drained
- 1 Cucumber, sliced
- 1 can Cento Tuna Fish in Olive Oil (5 oz), drained
- 2 Hardboiled Eggs, sliced
- 1 can Cento Rolled Fillets of Anchovies (2 oz), drained
- 1/2 cup Cherry Tomatoes
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained
- Cento Imported Extra Virgin Olive Oil, to taste
- 1 can Cento Caponata (7 oz), drained
- Cento Balsamic Vinegar of Modena, to taste
Directions
Wash and drain lettuce before placing on a large serving platter. Assort ingredients on top of lettuce, seasoning each individual serving with a dressing of Cento Extra Virgin Olive Oil and Cento Balsamic Vinegar. As an appetizer, this yields 18-20 servings. If served as a light summer meal, approximately 8-10 servings.
