Antipasti Salad

• Gluten free

• Meat

  • 2 oz Pepperoni
  • 2 oz Salami

• Produce

  • 1/2 cup Artichoke hearts
  • 1/2 cup Grape tomatoes
  • 1 head Romaine lettuce

• Condiments

  • 1/2 cup Black olives
  • 1/2 cup Greek olives
  • 1 cup Italian vinaigrette

• Baking & Spices

  • 1/2 cup Peppers, sweet and spicy roasted

• Dairy

  • 1/2 cup Mozzarella cheese

Found on lmld.org

Description

Ingredients

• 1 head Romaine lettuce - washed
• ½ cup cubed mozzarella cheese
• ½ cup black olives
• ½ cup Greek olives
• ½ cup chopped sweet and spicy roasted peppers
• ½ cup chopped artichoke hearts
• ½ cup grape tomatoes
• 2 oz sliced salami - quartered
• 2 oz sliced pepperoni - quartered
• 1 cup Italian vinaigrette
• ½ cup olive oil
• ½ cup balsamic vinegar
• 1 garlic clove - minced
• 1 tsp each of fresh rosemary, basil, oregano, thyme - minced

Directions

• Gather all your ingredients and chop or dice in preparation
• Cut the Romaine lettuce into bite size pieces
• Spread lettuce on a large serving plate
• Top with the olives, cheese, peppers, artichoke hearts, tomatoes, salami, and pepperoni
• Serve with homemade Italian vinaigrette or your favorite Italian dressing
• In a shaker bottle add the olive oil and balsamic vinegar
• Add the minced garlic clove and fresh herbs
• Shake
• Serve over a favorite salad or antipasti salad