Dolores Hope's Antipasto Salad:
One head of iceberg lettuce, very cold and dry, broken into bite-size pieces; ripe olives, drained and chilled; pimento, drained and slivered; garbanzo beans, drained and chilled; Genovese salami, cut in slivers; mozzarella cheese, small diced; Italian peppers, mild pickled (pepperoncini), drained; celery hearts and tops, chopped and cut very fine.
Salad dressing:
Vinegar - a good wine vinegar; oil, Sasso or Bertoli olive oil (approximately 3 parts oil to 1 part vinegar); salt and coarse ground pepper.
ARRANGE bed of lettuce greens in chilled salad bowl and top with above ingredients (excluding dressing). Bring it to the table untossed to show off the colorful arrangement. Add salt, pepper and vinegar and toss lightly. Add oil and toss again. This can be served as a first course salad or even as a main dish. Serve with hot, crusty bread.