Antipasto Platter

Ingredients

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 bottle Italian-style salad dressing , 8 ounce
• 1 pound thinly sliced cooked ham
• 2.5 pounds sliced provolone cheese
• 0.5 pounds Genoa salami , thinly sliced
• 0.25 pounds Capacola sausage , sliced
• 0.25 pounds pepperoni sausage , sliced
• 0.25 pounds prosciutto , thinly sliced
• 0.25 pounds thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 can marinated artichoke hearts , 6 ounce
• 1 jar roasted red peppers , 7 ounce
• 1 can sliced black olives , 6 ounce
• 0.75 cups sliced pepperoncini peppers
• 1 jar sliced pimento-stuffed green olives , 5 ounce
• 0.5 cups crumbled Gorgonzola cheese
• 0.5 pounds mozzarella cheese , sliced
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.

2. 2

   Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.

3. 3

   Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.

4. 4

   Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.

5. 5

   Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.