Antipasta Salad

Marinate for at least 2 hours:
2 chopped tomato
1/4 very thinly sliced purple onion
one can sliced kalamata olives in red wine vinegar
artichoke hearts or bottoms
1/2 juice from olives
1/8 C of your favoite Italian dressing

Wash and cut 1-2 bunches lettuce (I like green leaf and red leaf)

Mentally divide top of salad into quarters. In one quarter, put 1C shredded mozzerella cheese
In the second quarter, put sliced hard salami (I use deli salami) and pepperoni about 1/2 C each.
In the third quarter, put sliced pepperocinis
In the fourth quarter, put the marinated veggies

Mix just before serving. If you think you need more dressing, offer more of the Italian, but I’ve never needed it yet.

**This is just how I make it, you can change it up, if you like mushrooms, add those to the marinated veggies, if you like prosciutto, use that with the meats. I like to use ham too, but didn’t have it today. You could use sliced provolone instead of or with the mozzerella…whatever you like!

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