Antipasto
- Genoa salami, rolled
- Black olives
- Green olives
- Marinated mushrooms
- Marinated artichokes
- Italian tuna fish
- Anchovies rolled with 1 tablespoon lemon juice
- Provolone cheese, rolled and cubed
- Cherry tomatoes
- Sweet roasted peppers
- Carrot strips
- Cauliflower buds, marinated
- Scallions
- Radishes
- Prosciutto ham
- Pepperoni, thinly sliced
- Honeydew melon
- Marinated eggplant
- Italian Giardini era salad
- Bread sticks, plain or sesame
Arrange on lettuce and serve with an oil and vinegar or Italian dressing
(YUWO Gourmet Luncheon, Morse College)