Ingredients
- 1 head Green Leaf Lettuce
- 1 jar Cento Marinated Roasted Peppers (12 oz), drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1 jar Cento Roasted Peppers (12 oz), drained and rinsed
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- 1 jar Cento Lupini Beans (8 oz), drained and rinsed
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained
- 1 can Cento Caponata (7 oz)
- 1/2 jar Cento Imported Pepperoncini (32 fl oz), drained and rinsed
- 1 jar Cento Oil Cured Olives (7 oz), drained
- 1 jar Cento Spanish Stuffed Manzanilla Olives (5.75 oz), drained
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and rinsed
- 1 jar Cento Spanish Stuffed Queen Olives (10 oz), drained
- 8 oz Fresh Mozzarella Cheese, sliced
- 8 oz Fresh Provolone Cheese, sliced
- 1 pint Grape Tomatoes
- 8 oz Marinated Ciliegine Mozzarella, drained
- 1 pkg Prosciutto Panino Fingers
Directions
Wash and pat dry lettuce, then arrange leaves on a large serving dish. Arrange ingredients in groups in a decorative pattern by alternating colors and textures. Serves 6-8.
