Antipasto salad

Ingredients

• 1 large head or 2 hearts romaine, chopped
• 4 ounces prosciutto, cut in strips
• 4 ounces salami or pepperoni, cubed
• ½ cup artichoke hearts, sliced
• ½ cup olives, mix of black and green
• ½ cup hot or sweet peppers, pickled or roasted
• Italian dressing, to taste

Instructions

1. Combine all ingredients in a large salad bowl. Toss with Italian dressing.

Melon, Proscuitto and Mozzarella Skewers

INGREDIENTS

• 1 medium cantaloupe, cut into 1-inch cubes
• 1/4 lb. thinly sliced prosciutto
• 20 small mozzarella balls

For serving, optional

• Chopped fresh parsley
• Balsamic reduction

DIRECTIONS

1. Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.
2. Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.