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Antipasto Salad

If you're like me you'll want to make up extra because it will keep up to a week in the fridge for more meals. The best part is that it tastes even better after marinating a day or two ;-) Be sure to keep the romaine separate from the body of the salad until serving so it remains crisp.



  • Romaine lettuce, chopped
  • Summer sausage, ham or salami, cubed
  • Mozzarella or provolone cheese, cubed
  • Marinated artichoke hearts, quartered lengthwise (my favorite is the jarred Cara Mia)
  • Kalamata olives, pitted and halved
  • Plum tomatoes, cubed, or cherry tomatoes, halved
  • Pepperoncini, sliced (available jarred if you do not have access to fresh)
  • Parmesan cheese, shredded
  • Pepper
  • Balsamic or red wine vinegar
  • Extra virgin olive oil


Combine all ingredients, except for the romaine, in a large bowl. Drizzle with vinegar and oil and toss. Spoon over individual plates of romaine and serve.

By Deeli from Richland, WA


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