6 c. chopped romaine
½ c. chopped prosciutto
½ c. chopped salami
8 oz Mozzarella cheese cut into bite-size pieces
1 c. grape tomatoes halved
14 oz can artichokes drained and cut into bite size pieces
4-6 small pepperoncinis chopped
½ c. roasted red peppers drained and sliced
½ c. pitted and chopped Kalamata olives
Dressing:
¼ c. extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp dijon mustard
1 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
Freshly ground black pepper to taste
In a large bowl layer romaine on the bottom. Arrange the salad ingredients on top of the lettuce. In a small bowl whisk together the dressing ingredients. Pour over the top of the salad and toss all ingredients to combine.