Chopped Salad

• FOR THE SALAD:
• 1 head Romaine Lettuce, Chopped
• 12 whole Pimiento Stuffed Green Olives, Halved
• 1/2 cups Water-packed Roasted Red Peppers, Drained And Diced
• 1/4 cups Pepperoncini, Drained And Sliced Into Rings
• 1/2 pints Cherry Tomatoes, Quartered
• 1/4 cups Green Onions, Chopped
• 2 ounces, weight Provolone Cheese Cubed
• 2 ounces, weight Salami, Diced
• FOR THE VINAIGRETTE:
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1/2 Tablespoons Dijon Mustard
• 1/2 cloves Garlic, Finely Minced
• Freshly Ground Black Pepper, To Taste
• 1/2 teaspoons Sugar, Or To Taste

1. 1. Layer salad ingredients in a large bowl.
2. 2. In a small measuring cup, whisk together vinaigrette ingredients.
3. 3. Drizzle vinaigrette over salad; toss lightly.
4. 4. Serve immediately.
5. Note: May be prepared several hours in advance. Refrigerate salad ingredients (covered); toss with room temperature vinaigrette when ready to serve.
6. Adapted from The Fromagette's Chopped Muffuletta Salad.

salad, head romaine lettuce, pimiento, water, ubc, pints, ubc, weight salami, vinaigrette, olive oil, red wine vinegar, dijon mustard, garlic, freshly ground black pepper, sugar

Taken from tastykitchen.com/recipes/salads/chopped-salad-2/ (may not work)