Antipasto Salad

Step 1

Mix. In a large serving bowl or platter, combine the lettuce and/or spring greens, tomatoes, olives, giardiniera, artichoke hearts, pepperoncini, provolone cheese, mozzarella, salami, and mini pepperoni. Cover and refrigerate until you’re ready to serve (up to 1 day).

Step 2

Dress. Just before serving, pour about half of the vinaigrette all over the salad and toss. Taste and add more vinaigrette if needed, then serve immediately.