Antipasto Salad

🧂 Ingredients

• 4 cups romaine lettuce

  (chopped)
• ½ cup green olives

  (halved)
• ½ cup black olives

  (halved)
• ½ cup pickled roasted peppers

  (chopped)
• 8 oz pepperoni

  (sliced, quartered)
• 8 oz Genoa Salami

  (sliced, quartered)
• ½ cup mozzarella cheese balls
• 13 oz artichoke hearts

  (quartered)
• 8 oz Colby-Jack cheese

  (cut into cubes or bite-size pieces)
• ¼ cup olive oil

  (extra virgin)
• 2 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning

Instructions

• 1 Prep the antipasto salad ingredients by cutting the meats, cheeses, and
  vegetables into bite-size pieces. Wash and chop or hand-tear 4 cups romaine
  lettucehe romaine lettuce.
• 2 Transfer 4 cups romaine lettuce into a large bowl then add ½ cup green olives, ½
  cup black olives, 8 oz pepperoni, ½ cup pickled roasted peppers, 8 oz Genoa
  Salami, ½ cup mozzarella cheese balls, 13 oz artichoke hearts, and 8 oz
  Colby-Jack cheese.
• 3 Add ¼ cup olive oil, 2 tablespoon balsamic vinegar, and 1 teaspoon Italian
  seasoning to a small bowl. Whisk the ingredients until combined, then pour over
  your salad.
• 4 Toss to coat thoroughly and serve immediately.

Nutrition Info