Chopped Italian Salad
Source: Taste of Home (*Cindy's notes)
3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped (*I sub roasted red pepper)
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped (*I use more)
2 green onions, chopped (*can use thinly sliced red onion)
Pepperoncini, optional (*also optional - hard boiled eggs, mushrooms)
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
In a large bowl, combine the first 11 (salad) ingredients.
For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat.
Sprinkle with cheese.
Yield: 10 servings.