1 head of iceberg lettuce, washed and broken apart
1 red onion, sliced thin
3⁄4 pounds tomatoes (your choice)
1⁄2 can pepperoncini (drained)
1⁄2 can artichoke hearts (drained)
1⁄2 can pitted black olives (drained)
1⁄2 jar green olives
1⁄2 can pickled beets (drained)
1 small can anchovies (drained)
1 can tuna in oil (drained)
1 small jar roasted red peppers
1⁄2 can chickpeas
1 small package pepperoni
4 ounces sliced Italian salami
4 ounces sliced provolone cheese
2 carrots, sliced
2 hard-boiled eggs, sliced
1 bottle Italian dressing
Make a bed of lettuce leaves on the platter. Loosely roll up the sliced meats and cheese and arrange on the lettuce. Garnish with olives, pepperoncini, artichoke hearts, beets, chickpeas, roasted peppers, tomatoes, onions, anchovies, tuna, carrots, and hard-boiled eggs.
Cover with waxed paper and place in refrigerator until ready to serve. Add Italian dressing before serving. Can be served as an appetizer or main dish.
