Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 1
  • 2 Ratings

A traditional garden salad with Italian meats and cheese rolled and sliced on top. I serve it in bowls, as an entree, with fresh pita bread.

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Recipe Summary test

prep:
40 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator.

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  • Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top.

Cook's Note:

Optional toppings include: peperoncini, pepperoni, shredded Cheddar cheese, croutons, and the salad dressing of your choice. Italian dressing is preferred.

Nutrition Facts

1031 calories; protein 55.5g; carbohydrates 25.6g; fat 78.6g; cholesterol 192.2mg; sodium 4032.6mg. Full Nutrition
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