Antipasto Salad

Another great buffet salad.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  small cauliflower, cut in florets
• 1⁄2 lb fresh green beans
• 4  ounces prosciutto, thinly sliced
• 4  ounces  salami, thinly sliced
• 4  eggs, hard boiled, sliced
• 4  ounces swiss cheese, sliced
• 3  leaves lettuce

• Dressing

• 2⁄3 cup olive oil
• 1⁄3 cup red wine vinegar
• 2  garlic cloves, crushed
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1  teaspoon  italian seasoning
• 1  teaspoon parsley, finely chopped

Directions

1. Steam cauliflower and beans seperately untill they are cooked, but still slightly crisp. Imediately put into cold water to stop cooking. Drain and pat dry.
2. In small bowl, whisk together all of the dressing ingredients.
3. toss vegetables with dressing and refridgerate for 1/3 hours.
4. Line a shallow bowl with lettuce.
5. Arrange meats, eggs, and cheese in small groupings and surround it with the vegetables.