1 head Boston lettuce
4 tomatoes, cut into wedges
1 zucchini, thinly sliced
7 oz. jar roasted red peppers, drained & thinly sliced
4 oz. sliced salami, cut into strips
4 oz. button mushrooms, halved
3 1/2 oz. pkg. sliced pepperoni
1 sm. jar pitted olives, drained
8 radishes, sliced
1 sm. clove garlic, minced
2 tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. Parmesan cheese, grated
1 tbsp. parsley, chopped
1/4 c. olive oil

Separate lettuce leaves. Line a large salad bowl with lettuce leaves. In another large bowl, toss tomatoes, zucchini, roasted red peppers and next 5 ingredients.

In small saucepan, heat oil and garlic for 1 to 2 minutes over low heat, stirring. Cool slightly; stir in lemon juice, salt and pepper. Stir in cheese. Pour dressing over salad. Toss until coated. Spoon salad into lettuce-lined bowl. Sprinkle with parsley. Serve with Italian bread.