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.
Marinette Marine is preparing to christen one of its Littoral Combat Ships.
A survey of local businesses looked at employee numbers and overall outlook for the coming year.
Those who do go to the Packers-Falcons game Sunday will help honor a green and gold legend.
The cold caused some problems in the Fox Valley Friday.
A donation from an area bank will be making a difference in the years to come for Green Bay East High School.
A Pearl Harbor survivor was given a special honor Friday morning at Green Bay East High School.