Sunday Rewind: Gourmet Club: Soup/Salad – Antipasta and Mini Caprese Salad Bites
Rantings of an Amateur Chef
Rantings of an Amateur Chef
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Ingredients

  • 20 min
  • min
  • 2 heads romaine lettuce
  • 1 head butter lettuce
  • 1 bag of romaine, butter and radicchio mixed
  • 1 can of marinated artichoke hearts
  • 1 small can of black olives, sliced
  • 1/2 red onion sliced thin
  • 8 slices provolone
  • 16 slices of hard salami
  • 16 slices of spicy capicolla
  • 1 can garbanzo beans, drained and rinsed
  • Sliced pepperoni to taste
  • Fresh basil and parsley chopped and sprinkled in with lettuce
  • 16 grape tomatoes halved
  • Pearl sized mozzarella balls
  • Pepperoncinis
  • 4 Roma tomatoes, quartered
  • 20 grape tomatoes, halved
  • 10 basil leaves, cut in half or 20 folded in half
  • 20 pearl sized fresh mozzarella balls

Instructions

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