YIELD: 6 SUBMITTINGS
PREP TIME:20 MINS
TOTAL TIME:20 MINS
Ingredients
FOR THE SALAD:
• two hearts romaine lettuce — sliced in bite-size pieces (approximately 7 cups)
• 4 ounces baby arugula leaves — approximately 4 cups
• 4 ounces DeLallo Genoa Salami — quartered lengthwise, then slice in bite-size pieces
• 4 ounces DeLallo Sliced Prosciutto — sliced in bite-size pieces
• 6 ounces DeLallo Marinated Quartered Artichoke Hearts — drained and patted dry
• half cup DeLallo Pitted Seasoned Olive Medley — approximately 3 ounces
• 12 ounces DeLallo Roasted Red Peppers — drained, coarsely sliced, and patted dry
• one pint cherry either grape tomatoes — halved
• one-third cup crumbled feta cheese
• Sliced fresh parsley, basil, chives, either a combination
FOR THE DRESSING:
• One-quarter cup DeLallo Extra Virgin Olive Oil
• two tbsp balsamic vinegar
• one tsp Dijon mustard
• one tsp minced fresh garlic
• half tsp kosher salt
• One-quarter tsp black pepper
Instructions
1. In some extra-large bowl, place the romaine and arugula. In a small bowl either measuring cup, prepare the dressing: blend along the olive oil, vinegar, mustard, garlic, salt, and pepper bi till smoothly mixd (or place all of the dressing ingredients in a mason jar, seal, and shake to mix). Pour half of the dressing over the salad and blend to coat. The leaves should be slightly moistened.
2. Lay the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Strew with feta and parsley. Enjoy instantly either refrigerate for one hour prior to submitting.
