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Antipasto salad Recipe
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1 Large Head of Romaine Lettuce, washed, dried and chopped
¼ lb of Salami, chopped
¼ lb of Provolone, chopped
¼ lb of Mozzarella, cut either in quarters of smaller pieces
½ cup of Marinated Roasted Peppers
½ cup of Marinated Artichoke Hearts
½ cup of Giardiniera
¼ cup of Mixed Olives, pitted
1) Place the chopped romaine on a large platter.
2) Evenly scatter over all of your toppings.
3) Dress the salad with some good quality extra virgin olive oil and some balsamic vinegar.