antipasto salad

Ingredients For antipasto salad

• 1/2

  head of each, romaine, butter & iceberg lettuce - rough cut into bite-size pieces
• 1

  container grape tomatoes, cut in half
• 1/2

  small red onion, sliced thin
• 1/2 lb.

  genoa salami, sliced thin
• 1/2 lb.

  ham off the bone, sliced thin
• 1/2 lb.

  provolone cheese, sliced thin
• 1/2 lb.

  fresh mozzerella, cut in pieces
• 1/4 lb.

  kalamata olives
• 1 (15 oz.)

  can of artichoke hearts, cut in quarters
• -small jar of pepperoncini (whole or sliced) your choice
• -pine nuts (optional)
• -add marinated mushrooms, cucumbers, shaved carrots, celery. all work well! you may have noticed, i left out the anchovies in mine...uh, yeah, no, don't do anchovies.
• Dressing:

  for antipasto
• 1/4 c

  balsamic vinegar
• 1/4 c

  olive oil, extra virgin
• 1 Tbsp

  dried parsley
• 1 Tbsp

  grated parmesan cheese
• 1 Tbsp

  dried oregano
• salt and pepper to taste