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Italian Antipasto Salad



1 cup romaine lettuce, chopped
1/4 cup chopped cherry tomatoes
1 thin slice red onion
4 green pitted olives (or black)
1 pepperoncini, sliced
1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
1/4 cup Giardiniera (I used Victoria brand)
1/3 cup cucumbers, peeled and sliced
1/4 cup Polly-o part skim shredded mozzarella
1/2 oz (4) turkey pepperoni, sliced thin
2 slices Prosciutto, Di Parma, sliced

For the vinaigrette:

1 tsp olive oil
1 tsp red wine vinegar or vinegar brine from pepperoncini
fresh black pepper



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