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ANTIPASTO 
1 head lettuce
Cherry tomatoes
1 red onion, sliced or chopped scallions
1/2 cucumber, sliced
1 sm. jar red roasted peppers
1 sm. jar pepperoncini
1 sm. jar green olives
1 sm. can black olives
2 sm. jars marinated artichoke hearts, drained
1 can tuna, drained
1 can rolled anchovies
1/4 lb. imported sharp provolone, cut into chunks
1/4 lb. genoa salmi, sliced very thin
1/4 lb. hot ham capicola, sliced very thin
1/4 lb. slicing pepperoni, sliced very thin
1/4 lb. prosciutto, sliced very thin
Carrot strips
Celery strips
Grated Parmesan cheese
Italian bread
Good seasonings Italian dressing

Break lettuce into pieces and spread over a very large platter or tray. Invert can of tuna in center and surround with rolled anchovies. Alternately arrange all other ingredients over the bed of lettuce. Fold thinly sliced meats and cheese into quarters and tuck into ingredients arranged on platter. Try to end with a little bit of everything visible on the top of the antipasto.

Serve with grated Parmesan cheese and Good Seasons Italian dressing on the side and thickly sliced Italian bread.

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