The growing trend of antipasto kabobs is genius! I grew up loving my family's recipe (below) for antipasto salad so I cannot wait to attempt this new take on a classic dish. The ingredient possibilities are endless, which makes this dish even more intriguing. A couple antipasto kabob recipes I have found can be seen hereand here.
Disperse evenly in layers (starting at the top of the list):
Romaine Lettuce Iceberg Lettuce
Plum Tomatoes (cut small) Green Peppers (diced)
Red Onions (cut into half rings)
White Onions (cut into half rings)
Roasted Pepper (bits)
Tuna Fish Chunks (1-2 cans)
Artichoke Hearts Parmesan Cheese (shredded)
Arrange around the edge of the dish:
Provolone Cheese (rolls or strips) Prosciutto (rolls or strips) Boiled Eggs (quartered)
*This is not a tossed salad. Serve in wedgelike portions so that all ingredients make it into each serving. This salad is good with most dressings but I would suggest Italian or Balsamic Vinaigrette.