Ingredients
Antipasto Salad
6 cups romaine salad, chopped2 cups cherry tomatoes, sliced2 cups canned artichokes hearts, rinsed2 cups cured meats of your choice (pepperoni, salami, prosciutto), chopped1 cup peperoncini peppers, sliced1 cup mozzarella pearls1/2 cup olives, whole or sliced1/4 cup red onion, very thinly sliced
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil2 tablespoons of lemon juice1 teaspoon Italian seasoning1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
To make the Lemon Vinaigrette:
Combine the ingredients in a small jar. Secure with a lid and shake until combined. If you prefer your dressing sweeter add 1 teaspoon desired sweetener until it reaches your desired level of sweetness.
To make the Italian Salad:
Place the chopped romaine in the bottom of a large salad bowl, or serving platter. Top with remaining ingredients. Serve with lemon vinaigrette.
