Easy Antipasto Salad

Name: Easy Antipasto Salad
Ingredients: 6.5 ounces shredded romaine hearts; 3 ounces kalamata olives (sliced); 3 ounces jumbo green olives (sliced); 5 slices provolone cheese (sliced into thin strips); 4 ounces mozzarella pearls; 5 ounces marinated artichoke hearts (chopped); ½ cup cherry tomatoes (halved); ¼ cup roasted red peppers (drained and chopped); 6 medium pepperoncinis (sliced or whole); 10 slices genoa salami (sliced into thin strips); ¼ cup chickpeas (drained and rinsed); ½ Tablespoon Italian seasoning; ¼ cup olive oil (or avocado oil); 2 Tablespoons red wine vinegar; salt (to taste); freshly ground black pepper (to taste)

"Easy antipasto salad made in minutes with your favorite deli meats, cheeses, and pickled veggies—all dressed in a zesty Italian vinaigrette...."

INGREDIENTS

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6.5 ounces shredded romaine hearts

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3 ounces kalamata olives (sliced)

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3 ounces jumbo green olives (sliced)

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5 slices provolone cheese (sliced into thin strips)

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4 ounces mozzarella pearls

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5 ounces marinated artichoke hearts (chopped)

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½ cup cherry tomatoes (halved)

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¼ cup roasted red peppers (drained and chopped)

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6 medium pepperoncinis (sliced or whole)

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10 slices genoa salami (sliced into thin strips)

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¼ cup chickpeas (drained and rinsed)

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½ Tablespoon Italian seasoning

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¼ cup olive oil (or avocado oil)

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2 Tablespoons red wine vinegar

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salt (to taste)

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freshly ground black pepper (to taste)

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