Antipasto Salad

• iceberg lettuce
• salami, cut into slivers
• Mozzarella cheese, diced
• marinated artichoke hearts, chilled and drained
• Italian pickled peppers, diced (mild pepperoncini), chilled and drained
• celery hearts and tops, chopped
• pimentos, drained and cut into slivers
• ripe olives, chilled and drained
• fresh parsley, minced
• Parmesan or Romano cheese, freshly grated
• salt and coarsely ground black pepper
• 1 part good wine vinegar
• 3 parts Italian olive oil

1. Tear lettuce into bite-size pieces and arrange as a bed in a large chilled salad bowl or on a platter.
2. Arrange separate ingredients in wedge-shaped sections on top of lettuce; bring to the table to show off the colorful arrangement.
3. Add salt, pepper and vinegar and toss lightly.
4. Add oil and toss again.

iceberg lettuce, salami, mozzarella cheese, hearts, italian, celery, pimentos, olives, fresh parsley, parmesan, salt, good wine vinegar, italian olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915011 (may not work)