Antipasto Salad

If you're like me you'll want to make up extra because it will keep up to a week in the fridge for more meals. The best part is that it tastes even better after marinating a day or two ;-) Be sure to keep the romaine separate from the body of the salad until serving so it remains crisp.

Ingredients:

• Romaine lettuce, chopped
• Summer sausage, ham or salami, cubed
• Mozzarella or provolone cheese, cubed
• Marinated artichoke hearts, quartered lengthwise (my favorite is the jarred Cara Mia)
• Kalamata olives, pitted and halved
• Plum tomatoes, cubed, or cherry tomatoes, halved
• Pepperoncini, sliced (available jarred if you do not have access to fresh)
• Parmesan cheese, shredded
• Pepper
• Balsamic or red wine vinegar
• Extra virgin olive oil

Directions:

Combine all ingredients, except for the romaine, in a large bowl. Drizzle with vinegar and oil and toss. Spoon over individual plates of romaine and serve.

By Deeli from Richland, WA