Prep Time: 10 mins
Total Time: 10 mins
Servings: 1
About This Recipe
“The is a hearty, restaurant-sized salad with lots of meats. The original recipe came from “Mickey’s Gourmet Cookbook” and a version of This salad is on the menu at Disney’s Yacht Club Resort. Posted by request. Please note that this is a restaurant-sized lunch entrée portion, hence the very high number of calories, fat etc.You certainly may use reduced fats meat & cheese to reduce the calories, or simply serve it to more people.This same amount could serve 2 people easily, and perhaps even 3.”
Ingredients
1cupiceberg lettuce, shredded
1/2 headred-leaf lettuce
2leavesradicchio
2leavesbibb lettuce
3chives, chopped
3slicescucumbers
2 green pepper rings or 2pepperoncini peppers
1canned artichoke heart, halved
3green olives, stuffed
1stalkhearts of palm, sliced in rounds(optional)
1radish, sliced thinly
2slicescheddar cheese
4slicestomatoes
4slicessalami
4slicesham
3slicesmortadella( or other Italian cold cut meat)
3slicesturkey
prepared salad dressing, on the side, to taste
Directions
Place iceberg lettuce on a dinner plate.
Arrange the radicchio, Bibb, and red leaf lettuce leaves decoratively around the edges of the plate.
Form meats and cheese into cones and arrange around the rim of the plate.
Place remaining ingredients in the center of the plate in a pile.
Serve with dressing of your choice.
Feel free to use different cold cut meats and cheeses as you please.
You may also wish to use chunks of meat& cheese rather than slices.
Note: Look for pepperoncini peppers in the pickled foods aisle; hearts of palm come canned or jarred and can be found at Asian markets and some well-stocked groceries.
Reviews
“This makes a huge super-sized salad.Very good for super-sized appetites!”
“An antipasto turned into a salad. I chopped mine and served it with a soup for a satisfying and delicious lunch. Thank you.”