Antipasto Salad

Antipasto Salad

(A meal in itself!)

3 heads Romaine Lettuce, chopped

3 chopped tomatoes (Italian, vine, or several cherry tomatoes)

1/2 lb. Provolone, cubed (brick from deli)

1 C whole black olives

1/4 lb. Pepperoni, quartered

1/2 C Garbanzo beans

8 or more sliced fresh mushrooms

2 small jars or 1 can artichoke hearts (marinated is ok), chopped

1 small red bell pepper, very thinly sliced

1/2 C grated parmesan cheese

Hearty Italian Vinaigrette

In a blender combine the following:

2 1/2 T red wine vinegar

2 T chili sauce (w/o High Fructose Corn Syrup)

1 1/2 t Worcestershire sauce (w/o HFCS)

1 clove minced garlic

1 1/2  t minced fresh parsley

1 t Italian seasoning

1/2 t sugar

1/4 t salt

1/2 t pepper (fresh is best)

1 T Parmesan cheese

Pour in 6 T olive oil while blender is running

Toss with salad.  I reserve some salad without dressing on it to use the next couple days.  DELISH!