We love Italian antipasto and hype it up a bit. Here’s the result. 
2 (6-oz) jars marinated artichoke hearts, 
1 (6-oz) can large pitted ripe olives
12 green bell pepper strips
10 to 12 pepperoncini salad or cherry peppers
1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms

Leaf lettuce
1 lb. provolone cubed
1/4 lb. thinly sliced deli      roast beef, cut into 1-inch strips & rolled up
1/4 lb. thinly sliced deli hard salami, rolled up
Substitute deli turkey, ham or favorite deli meat.
Arrange and serve. Yuuum!