3 romaine hearts, chopped into small pieces
2 Roma tomatoes, seeded and chopped
1 jar (6 ounces) marinated artichoke hearts, drained
1/2 cup red onion, finely chopped
1/3 cup sliced black olives
4 to 6 slices provolone cheese, chopped into small pieces
1/4 pound sliced Italian meats like salami, pepperoni, and prosciutto chopped into small pieces
1 can (15 ounces) garbanzo beans, drained and rinsed
1/4 cup sliced pepperoncini
Red wine vinaigrette (recipe below)
Toss first 9 ingredients together in a large bowl. Drizzle some, but not all of the vinaigrette over the salad and thoroughly toss to coat. Serve on one big platter or individual plates. Great with warm garlic bread.
Red Wine Vinaigrette:
1/3 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 tablespoon grated Parmesan cheese
A pinch of salt and freshly cracked black pepper
1 cup olive oil
For the dressing shake up all ingredients in a jar. Extra dressing keeps in the fridge for up to a week.
Recipe from Festival Foods.
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