Antipasto Salad With Feta Vinaigrette

• FOR THE SALAD:
• 3 ounces, weight Hard Salami, Sliced
• 3 ounces, weight Pepperoni, Sliced
• 1/2 cups Whole Pitted Green Olives
• 1/2 cups Pitted Black Olives
• 1 whole Roasted Red Pepper (from A Jar), Sliced
• 1 jar (6 Oz. Size) Marinated Artichoke Hearts, Chopped, Marinade Reserved
• 2 Tablespoons Capers
• 2 cups Romaine Lettuce
• FOR THE VINAIGRETTE:
• 2 Tablespoons White Wine Vinegar
• 1/2 teaspoons Sugar
• 1 teaspoon Fresh Rosemary, Chopped
• 1/4 cups Olive Oil
• 4 ounces, weight Crumbled Feta Cheese

1. In a large salad bowl, combine salami, pepperoni, olives, roasted red peppers, artichoke hearts, plus the artichoke marinade and capers. Toss vegetables with the lettuce.
2. In a small bowl, combine vinegar, sugar and rosemary. Slowly whisk in oil. Stir in feta cheese. Pour over salad and toss together.
3. Serves 2 dinner salads or 4 side salads.

salad, salami, weight pepperoni, green olives, black olives, red pepper, hearts, capers, romaine lettuce, vinaigrette, white wine vinegar, sugar, fresh rosemary, ubc, feta cheese

Taken from tastykitchen.com/recipes/salads/antipasto-salad-with-feta-vinaigrette/ (may not work)