Ingredients
| 2 | romaine hearts chopped, about 8 cups |
| 1 | cup grape tomato halves |
| 1 | cup fresh mozzarella pearls |
| 1 | (12-ounce) jar marinated artichokes drained and chopped |
| ½ | cup mixed olives |
| ½ | cup chopped roasted red peppers |
| 1 | cup HORMEL® Hard Salami slices |
| 1 | cup HORMEL® PILLOW PACK® Pepperoni – Original slices |
| ½ | cup sliced pepperoncini |
| ¼ | cup sliced red onion optional |
| Shredded parmesan, if desired | |
| Sliced fresh basil leaves | |
| Italian Vinaigrette; recipe follows | |
| Italian Vinaigrette | |
|---|---|
| ¾ | cup extra virgin olive oil |
| 3 | tablespoons red wine vinegar |
| 1½ | tablespoons lemon juice |
| 1½ | teaspoons Dijon mustard |
| ¾ | teaspoon garlic powder |
| ¾ | teaspoon oregano |
| 1 | pinch red pepper flakes |
| ¾ | teaspoon salt |
| ¼ | teaspoon pepper |
Directions
In large bowl, combine ingredients. Toss with Italian Vinaigrette.
For the Italian Vinaigrette
In shaker jar, add ingredients. Shake vigorously to combine.
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