Antipasto Salad

INGREDIENTS

For the salad:

• 6 cups mixed salad greens
  
• 1/2 cup chopped salami
  
• 1/2 cup chopped prosciutto
  
• 1/4 cup olives I used kalamata
  
• 1/2 cup roasted red peppers, coarsely chopped (jarred or homemade)
  
• 1 cup canned chickpeas rinsed and drained
  
• 1/2 cup marinated artichoke hearts drained
  
• 1/2 cup marinated mozzarella balls drained
  
• 4-6 small pepperoncini peppers
  
• optional garnish: chopped parsley
  

For the dressing:

• 1/4 cup olive oil
  
• 1 teaspoon dijon mustard
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon onion powder
  
• 1/2 teaspoon dried oregano
  
• salt and pepper to taste
  

INSTRUCTIONS

• For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.
  
• Place the lettuce in a large bowl; toss with half of the dressing.
  
• Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens. Drizzle the remaining dressing over the top and serve, garnished with parsley if desired.