Antipasto Salad

A hearty layered salad of greens, cured meats, cheeses and marinated vegetables tossed in a Parmesan-Italian dressing.

8 oz salad greens	Cut meats & cheeses, drain, slice onion & tomatoes	Layer greens, top with antipasto items	Whisk dressing, drizzle over salad, toss
1 12 oz jar / 340 g artichoke hearts
1 pint / 470 g grape tomatoes, halved
225 g mozzarella, cut into bite-sized pieces
225 g salami
1 6 oz jar / 170 g kalamata olives, drained
1 8 oz jar / 225 g banana peppers, drained
1/2 red onion, thinly sliced
225 g provolone, cut into bite-sized pieces
120 ml extra virgin olive oil	Whisk together dressing ingredients
3 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp Dijon mustard
1/4 tsp garlic powder
1 Tbsp Italian seasoning
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper, freshly cracked
2 Tbsp Parmesan, grated

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