Italian Antipasto Salad Bowl
INGREDIENTS:
4 Thin slices Italian salami
4 Thin slices Prosciutto
4 Anchovy filets
2 Celery hearts; cut in halves
Lengthwise
1 cn (Small) Italian tuna fish
1 cn (Small) imported Italian
-antipasto
8 lg Green olives
2 ts Capers
4 Artichoke hearts in oil
1 cn (Small) pimentos
4 sl Tomato
4 Vinegar peppers
8 Black ripe olives
4 Thin slices Italian salami
4 Thin slices Prosciutto
4 Anchovy filets
2 Celery hearts; cut in halves
Lengthwise
1 cn (Small) Italian tuna fish
1 cn (Small) imported Italian
-antipasto
8 lg Green olives
2 ts Capers
4 Artichoke hearts in oil
1 cn (Small) pimentos
4 sl Tomato
4 Vinegar peppers
8 Black ripe olives
Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.