Antipasto Salad

The dressing for this salad is one of my favorites--simple and effortless!

The salad is wonderful for the main course or as a side salad dish. I serve mine with warm Italian bread!  This is a quick dinner or lunch and can be easily modified to fit what you have on-hand.

Buon Appetito!

Ingredients

•  6 cups Romaine or mixed salad greens
• 1/2 cup Prosciutto, chopped or not
• 1/4 cup Olives, green or black
• 1/2 cup Roasted red peppers, coarsely chopped (jarred or homemade)
• 1/2 cup Artichoke hearts, marinated, drained
• 1/2 cup Mozzarella, chopped
• 4-6 small Pepperoncini peppers

Dressing

• 1/4 cup Basil Extra Virgin Olive Oil
• 1/4 cup Garden Herb White Balsamic Vinegar
• Salt and pepper to taste

Directions

1. Combine arrange ingredients on individual plates.
2. Combine dressing and drizzle over salad. 
3. Season with salt and pepper to taste.