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Antipasto Salad

13 cup red wine vinegar
14 cup olive oil
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon italian seasoning
12 teaspoon salt
14 teaspoon sugar
18 teaspoon pepper
6 cups romaine lettuce leaves, torn
12 slices provolone cheese
3 12 ounces pepperoni, sliced
2 tomatoes, cut into wedges
8 large mushrooms, sliced
8 large black olives


In small bowl combine first 8 ingredients to make dressing. Combine well. Place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese, pepperoni, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing and serve.

Source: www.food.com