Antipasto Salad

• 13 cup red wine vinegar
• 14 cup olive oil
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon italian seasoning
• 12 teaspoon salt
• 14 teaspoon sugar
• 18 teaspoon pepper
• 6 cups romaine lettuce leaves, torn
• 12 slices provolone cheese
• 3 12 ounces pepperoni, sliced
• 2 tomatoes, cut into wedges
• 8 large mushrooms, sliced
• 8 large black olives

1. In small bowl combine first 8 ingredients to make dressing.
2. Combine well.
3. Place lettuce on large serving platter.
4. Cut cheese slices in half.
5. Roll cheese and pepperoni slices into cones.
6. Arrange cheese, pepperoni, tomatoes, mushrooms and olives over lettuce.
7. Drizzle with dressing and serve.

red wine vinegar, olive oil, mustard, garlic, italian seasoning, salt, sugar, pepper, romaine lettuce, provolone cheese, pepperoni, tomatoes, mushrooms, black olives

Taken from www.food.com/recipe/antipasto-salad-520303 (may not work)