Antipasto Salad

Ingredients

• 2 romaine lettuce hearts, — chopped into bite-size pieces, about 7 cups
• 4 ounces arugula leaves baby, — about 4 cups
• 4 ounces genoa salami DeLallo, — quartered lengthwise, then cut into bite-size pieces
• 4 ounces prosciutto DeLallo Sliced, — chopped into bite-size pieces
• 6 ounces artichoke hearts DeLallo Marinated Quartered, — drained and patted dry
• 1/2 cup olive DeLallo Pitted Seasoned, Medley — about 3 ounces
• 12 ounces DeLallo Roasted Red Peppers — drained, coarsely chopped, and patted dry
• 1 pint cherry tomatoes — halved
• 1/3 cup crumbled feta cheese
• fresh parsley
• basil
• chives
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Nutrition

• Calories : 190 calories
• Carbohydrate : 15 grams
• Cholesterol : 30 milligrams
• Fat : 9 grams
• Fiber : 8 grams
• Protein : 12 grams
• SaturatedFat : 4 grams
• Sodium : 930 milligrams
• Sugar : 6 grams