2 c. cauliflower flowerets
1 med. zucchini, cut into 1/2" thick slices
2 c. cherry tomatoes, halved
1/2 of a 6 oz. can pitted ripe olives, drained
1 (3/4 oz.) env. garlic & herbs or Italian dry salad dressing mix
Small romaine leaves
4 oz. thinly sliced prosciutto
5 oz. sliced cooked turkey, cut into bite-size strips
6 round slices (about 5 oz.) Colby cheese, halved
3 round slices (about 4 oz.) provolone cheese, quartered

In a large covered saucepan, cook cauliflower in a small amount of boiling water for 2 minutes. Add zucchini and continue cooking about 2 minutes more or until vegetables are nearly tender. Drain and cool slightly. Place the cauliflower, zucchini, tomatoes and olives in a plastic bag. Place bag in a bowl.

Prepare salad dressing mix according to package directions. Pour dressing over vegetables. Close bag and marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.

For salads, line 6 salad plates with romaine leaves. Roll up each slice of prosciutto jelly-roll style. Drain vegetables, reserving dressing. Arrange the prosciutto, vegetables, turkey and Colby and provolone cheeses on top of romaine. Serve reserved dressing separately. Serves 6.