Antipasto Salad with Peperoncini Olive Tapenade

Ingredients

• 1/4 cup olive tapenade prepared, mine was made from both green and black olives
• 1/3 cup Mezzetta Peperoncini stemmed, seeded, minced
• 1/4 cup extra-virgin olive oil
• 8 ounces fresh mozzarella cut into bite-sized pieces
• 2 tablespoons brine peperoncini, the liquid from the jar of peperoncini
• 3 tablespoons red wine vinegar
• 2 cloves garlic minced
• 1/2 teaspoon dried oregano
• salt
• freshly ground pepper
• 1 romaine lettuce heart of, cored and sliced into thin strips
• 1 head iceberg lettuce cut in half, cored, sliced into thin strips
• 4 ounces genoa salami cut into thin strips
• 1/2 cup pitted green olives I used Sicilian cracked olives but choose your favorite
• 1/4 red onion sliced paper-thin
• 3/4 cup artichokes marinated quartered, drained
• 8 whole peperoncini or more

Nutrition

• Calories : 470 calories
• Carbohydrate : 19 grams
• Cholesterol : 65 milligrams
• Fat : 35 grams
• Fiber : 8 grams
• Protein : 21 grams
• SaturatedFat : 12 grams
• Sodium : 1320 milligrams
• Sugar : 7 grams