Antipasto Platter

Ingredients

• - 2 heads iceberg lettuce - 1 tablespoon garlic powder - 1 tablespoon dried oregano - 1 (8 ounce) bottle Italian-style salad dressing - 1 pound thinly sliced cooked ham - 2 ½ pounds sliced provolone cheese - ½ pound Genoa salami
• thinly sliced - ¼ pound Capacola sausage
• sliced - ¼ pound pepperoni sausage
• sliced - ¼ pound prosciutto
• thinly sliced - ¼ pound thinly sliced roast beef - 1 cup fresh mushrooms - 1 (6 ounce) can marinated artichoke hearts - 1 (7 ounce) jar roasted red peppers - 1 (6 ounce) can sliced black olives - ¾ cup sliced pepperoncini peppers - 1 (5 ounce) jar sliced pimento-stuffed green olives - ½ cup crumbled Gorgonzola cheese - ½ pound mozzarella cheese
• sliced - ¼ cup grated Parmesan cheese

Instructions

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder
• 1/3 oregano
• and desired amount of dressing. Layer with ham and Provolone. Layer Provolone with another 1/3 of the lettuce
• 1/3 garlic powder
• 1/3 oregano
• desired amount of dressing
• salami
• and capacola. Repeat layering with remaining lettuce
• garlic powder
• oregano
• dressing
• pepperoni
• prosciutto
• and roast beef. Layer with mushrooms
• artichokes
• roasted red peppers
• black olives
• pepperoncini
• and green olives. Drizzle with more dressing as desired. Top with Gorgonzola
• mozzarella
• and Parmesan. Cover and chill in the refrigerator until serving.