Antipasto

Ingredients - serves 12

• 3 Bunches Broccoli
• 3 Bunches Asparagus
• 2 Heads Cauliflower
• 2 cups cherry tomatoes
• 1 lb Genoa salami, sliced
• 1 lb Provolone cheese, sliced
• 2 bottles Silver Palate Balsamic Salad Dressing
• Fresh chopped garlic, to your taste
• ½ to ¾ cup of white balsamic vinegar
• 2 bunches watercress, for decorating

Directions

Cut broccoli and cauliflower into bite sized pieces. Cut asparagus and use tips only.

Using a vegetable steamer, boil water while you are preparing vegetables. Steam each vegetable separately for just about 1 to 2 minutes, so that vegetables still have a crunch to them.

Mix Balsamic Dressing, Balsamic Vinegar and garlic in a bowl. Place all vegetables in large bowl and pour some of the dressing on vegetables to saturate well and cover with foil wrap

Marinate overnight

Slice the Provolone Cheese into 4 quarters.

Roll up the Genoa Salami slices.

Place watercress decoratively on large round plate.

Place all marinated vegetables and meat, cheese and tomatoes on watercress surrounding the plate.