ANTIPASTO
Degree of Difficulty: 1
Makes 12-15 servings

1 16-ounce jar Chef's Harvest® Vegetable Salad
1 4-ounce can button mushrooms, drained
1 large bunch green or red leaf lettuce, rinsed and drained
1 16-ounce jar pepperoncini, drained
10-ounces grape or cherry tomatoes, rinsed
8 ounces fontina or Monterey Jack cheese, cut into cubes
8 ounces sliced Italian Dry Salami
1 6-ounce can medium pitted ripe olives, drained
1 5-ounce jar Spanish olives, drained

Drain Vegetable Salad, reserving liquid. In a small bowl, marinate mushrooms in reserved liquid; drain before adding to platter.

Line a large platter with lettuce leaves. Arrange all ingredients in separate sections on top of lettuce. Cover and refrigerate until thoroughly chilled.