3 Tbsp. red wine vinegar
2 cloves garlic, minced
1 head romaine, chopped or torn in small pieces
1/2 head radicchio, chopped
1 can (15.5 oz.) Bush’s garbanzo beans, rinsed and drained
1/2 cup red onion, finely chopped
6 ounces provolone, diced
1/2 cup spicy sweet peppers, chopped
4 ounces sliced salami, cut into strips
Salt and pepper
In a small bowl, whisk the olive oil, vinegar and garlic. Season with salt and pepper. In a large bowl or large platter add romaine, radicchio, garbanzo beans, provolone, red onion, peppers and salami. Before serving, drizzle the dressing over the salad. Season and toss to coat. Serve!
NOTE: Antipasto, is literally, the 1st course. It's contents may vary slightly from area to area, city to city.