assorted salad greens (washed and dried)
cooked salami
green olives
marinated artichoke hearts
anchovies
provolone cheese
olive oil
Genoa salami
boiled ham
black olives
pickled peppers
hard boiled eggs (sliced)
American cheese
wine vinegar

Antipasto may be made in a very small quantity for one serving or a large platter for a buffet table for numerous servings. Therefore I have not listed any quantities but merely an assortment of meats and vegetables that are appropriate for this dish. Arrange salad greens (Romaine, iceburg, Boston Bib, etc.) at bottom of serving plate. Arrange cold cuts, cheeses, olives, eggs, artichoke hearts and all other ingredients of your own choosing. Sprinkle lightly with olive oil and wine vinegar.

This is another recipe where you may use your imagination and be as creative as you like. These are merely the basic ingredients.