Tossed Antipasto Salad
|Bottled italian dressing||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Zucchini||1 Large, thinly sliced|
|Cauliflower||1⁄2 Medium, broken into small florets|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Crisp salad greens||8 Cup (128 tbs)|
|Italian salami slice||6 , cut into strips|
|Mushrooms||4 Large, sliced|
|Firm tomatoes||2 , cut into wedges|
|Provolone cheese||1⁄4 Pound, cut into strips|
|Canned black olives||2 Ounce, drained (1 Can)|
|Seasoned croutons||1 Cup (16 tbs), seasoned|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Combine Italian dressing, lemon juice, salt and pepper in medium bowl and mix well.
Add zucchini, cauliflower and onion and toss lightly to coat.
Cover and marinate in refrigerator .
Combine next 6 ingredients in large salad bowl.
Add vegetables with marinade and toss well.
Add croutons, sprinkle with Parmesan cheese and toss again.