Antipasto Salad

By ngaldi

Romaine, chickpeas, artichoke hearts, roasted red peppers, tomato, olives, mozzarella, pepperoni, oil and vinegar make this salad yummy!

Ingredients

• 3 Romaine lettuce hearts, torn into small pieces
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (6-ounce) jar artichoke hearts, drained, patted dry, quartered
• 1 (7-ounce) jar roasted red peppers, drained, patted dry, sliced
• 1 large tomato, cored, cut into 1/2-inch cubes
• 1/2 cup pitted green olives
• 3 ounces sharp provolone, cut into 1/4-inch cubes
• 3 ounces mozzarella, cut into 1/2-inch cubes
• 3 ounces thinly sliced pepperoni
• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar

Preparation

Step 1

Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni.

Drizzle with oil and vinegar and serve.