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1¾ cups thinly sliced halved zucchini
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1½ cups cauliflowerets
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1/4 cup thinly sliced green onions
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1 cup Italian salad dressing
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1 tablespoon lemon juice
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12 cups torn romaine
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2 medium tomatoes, cut into wedges
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4 large fresh mushrooms, thinly sliced
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4 ounces sliced salami, julienned
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4 ounces sliced pepperoni, julienned
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4 ounces sliced pastrami, julienned
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4 ounces provolone cheese, julienned
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1 can (2 1/4 ounces) sliced ripe olives, drained
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1 cup Italian croutons
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1/4 cup shredded Parmesan cheese
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½ cup chopped sundried tomatoes
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1 medium red bell pepper, julienned
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1 medium yellow bell pepper, julienned
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In a bowl, combine the zucchini, cauliflower, bell peppers, and onions.
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Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
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Just before serving, combine the romaine, tomatoes, mushrooms, salami, Pastrami, pepperoni, provolone and olives in a serving bowl.
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Add marinated vegetables; toss to coat.
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Top with the croutons and Parmesan cheese.
16 Servings