If you liked this Marinated Antipasto, then try other alternatives like the Crostini or Bruschetta.
Antipasto is very important in the Traditional European meal. Everything is about enjoying the food and experiencing the meal as well as a good conversation.
Serves: 6
Time:10 minutes
Ingredients.
2 c. cauliflower flowerets
1 med. zucchini, cut into 1/2" thick slices
2 c. cherry tomatoes, halved
1/2 of a 6 oz. can pitted ripe olives, drained
1 (3/4 oz.) env. garlic & herbs or Italian dry salad dressing mix
Small romaine leaves
4 oz. thinly sliced prosciutto
5 oz. sliced cooked turkey, cut into bite-size strips
For the preparation of the Marinated Antipasto, in a large covered saucepan, cook cauliflower in a small amount of boiling water for 2 minutes. Add
zucchini and continue cooking about 2 minutes more or until vegetables are nearly tender. Drain and cool slightly.
Place the cauliflower, zucchini, tomatoes and olives in a plastic bag. Place bag in a bowl. Prepare salad dressing mix according to package directions. Pour dressing over vegetables. Close bag and marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.
For salads, line 6 salad plates with romaine leaves. Roll up each slice of prosciutto jellyroll style. Drain vegetables, reserving dressing. Arrange the prosciutto, vegetables, turkey and Colby and provolone cheeses on top of romaine.
