Antipasto Tossed Salad
| 1¾ | cups thinly sliced halved zucchini |
| 1½ | cups cauliflowerets |
| 1/4 | cup thinly sliced green onions |
| 1 | cup reduced fat Italian salad dressing |
| 1 | tablespoon lemon juice |
| 12 | cups torn romaine |
| 2 | medium tomatoes, cut into wedges |
| 4 | large fresh mushrooms, thinly sliced |
| 4 | ounces sliced turkey salami, julienned |
| 4 | ounces reduced fat provolone cheese, julienned |
| 1 | can (2 1/4 ounces) sliced ripe olives, drained |
| 1 | cup fat free Italian croutons |
| 1/4 | cup shredded Parmesan cheese |
In a bowl, combine the zucchini, cauliflower and onions.
Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl.
Add marinated vegetables; toss to coat.
Top with the croutons and Parmesan cheese.
16 Servings
Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.
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