Montefin's Italian Antipasto Salad Platter

Ingredients

• 2 - Plum Tomatoes, wedged
• 1 - approx. 4" pickling Cucumber (available in Asian markets), unpeeled and sliced thin
• 40 - thin slices of Italian Salami (Sopressetta, Genoa, Italian Dry Salame, Pepperoni, or a mix.)
• 3 - small Red Hot Chile Peppers sliced lengthwise, or red pepper flakes
• 3 - small Shallots, sliced
• 2 - large cloves Garlic, sliced thin along long axis
• 2 - large Avocados, wedged
• 1/2 head - Lettuce, broken into small pieces
• 8 or 9 snips of fresh Parsley
• Shaved Parmigiano-Reggiano Cheese
• 4 Tbs. - Extra Virgin Olive Oil
• 2 to 3 - Spritzes of Balsamic Vinegar

Layer ingredients staring with Lettuce, Tomato & Avocado wedges, Shallots, Garlic, and Parsley onto a chilled platter. Sprinkle shaved Parmigiano-Reggiano on top. Squirt on Extra Virgin Olive Oil. Spritz with Balsamic Vinegar.

Serve.

Source:

http://www.montefin.com/diet/low-carb-recipes/italian-antipasto-appetizer.html