Total Time
Prep 10 mins
Cook 0 mins

The is a hearty, restaurant-sized salad with lots of meats. The original recipe came from "Mickey's Gourmet Cookbook" and a version of This salad is on the menu at Disney's Yacht Club Resort. Posted by request. Please note that this is a restaurant-sized lunch entrée portion, hence the very high number of calories, fat etc. You certainly may use reduced fats meat & cheese to reduce the calories, or simply serve it to more people. This same amount could serve 2 people easily, and perhaps even 3.

Ingredients Nutrition


  1. Place iceberg lettuce on a dinner plate.
  2. Arrange the radicchio, Bibb, and red leaf lettuce leaves decoratively around the edges of the plate.
  3. Form meats and cheese into cones and arrange around the rim of the plate.
  4. Place remaining ingredients in the center of the plate in a pile.
  5. Serve with dressing of your choice.
  6. Feel free to use different cold cut meats and cheeses as you please.
  7. You may also wish to use chunks of meat& cheese rather than slices.
  8. Note: Look for pepperoncini peppers in the pickled foods aisle; hearts of palm come canned or jarred and can be found at Asian markets and some well-stocked groceries.
Most Helpful

This makes a huge super-sized salad. Very good for super-sized appetites!

Mimi Bobeck February 03, 2003

An antipasto turned into a salad. I chopped mine and served it with a soup for a satisfying and delicious lunch. Thank you.

Katanashrp September 29, 2012