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peeled tomato slices or small whole tomatoes
French dressing
sliced hard-cooked egg
anchovy filets
thinly sliced salami
hot green pickled peppers
ripe olives
salad greens


Marinate tomato slice for each serving in French dressing. Arrange salad greens on individual salad plates and place a tomato slice on each. Top with hard-cooked egg slice with rolled anchovy filet on top. Allow 2 or 3 small peppers for each service, 2 or 3 ripe olives, a slice or 2 of salami.


Halved hard-cooked eggs, Italian ham, celery curls, marinated artichoke hearts, pickled beets, highly seasoned fish, finocchi (or fennel) and canned antipasto combinations may also be used in the arrangement.

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