Ingredients:3 romaine hearts, chopped into small pieces2 Roma tomatoes, seeded and chopped1 jar (6 ounces) marinated artichoke hearts, drained1/2 cup red onion, finely chopped1/3 cup sliced black olives4 to 6 slices provolone cheese, chopped into small pieces1/4 pound sliced Italian meats like salami, pepperoni, and prosciutto chopped into small pieces1 can (15 ounces) garbanzo beans, drained and rinsed1/4 cup sliced pepperonciniRed wine vinaigrette (recipe below)Toss first 9 ingredients together in a large bowl. Drizzle some, but not all of the vinaigrette over the salad and thoroughly toss to coat. Serve on one big platter or individual plates. Great with warm garlic bread.Red Wine Vinaigrette:1/3 cup red wine vinegar2 tablespoons honey1 teaspoon dried Italian seasoning2 cloves garlic, minced1 tablespoon grated Parmesan cheeseA pinch of salt and freshly cracked black pepper1 cup olive oilFor the dressing shake up all ingredients in a jar. Extra dressing keeps in the fridge for up to a week.
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