Kalyn's Favorite Antipasto Chopped Salad

By Stina

Ingredients

• (I chop up a generous amount of all ingredients and store in the fridge so I can make the salad several times during the week.)
• chopped romaine lettuce, washed and spun dry in a salad spinner
• black olives, drained and cut in half
• turkey pepperoni, cut in halves or quarters
• hearts of palm, cut into slices
• marinated mushrooms, cut into halves or quarters
• peperoncini, stem cut off, drained, seeds removed, and cut into slices
• string cheese, cut into small rounds
• capers, 2-3 tsp. per salad
• your favorite garlicky Italian dressing (I buy a sugar-free garlicky dressing from one of my favorite restaurants for this.)

Details

Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

Chop several heads of romaine lettuce, then wash and spin dry in a salad spinner (or wash by hand and dry with paper towels or a clean kitchen towel.

Cut up the olives, pepperoni, hearts of palm, mushrooms, peperoncini, and string cheese as described above. (For the peperoncini, I cut the stem off with kitchen shears and put them in a colander to drain before I remove the seeds and cut them into strips, otherwise it's a rather juicy job!)

To make each salad, put desired amount of lettuce into a bowl that's big enough to toss ingredients. Add salad dressing and toss until the lettuce is well-coated with dressing. Add other ingredients as desired and toss again. (Please don't skip the capers, which I think are one of the best things about this salad.) Season salad with a generous amount of freshly-ground black pepper and serve on individual serving plates.

Other Antipasto Ingredients You Could Use:
~roasted red peppers from a jar
~marinated asparagus
~green olives
~artichoke hearts
~roasted garlic
~chopped pickles
~thinly sliced smoked ham or turkey
~boiled eggs