Recipe for Chopped Italian Antipasti Salad 
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Yield:
2
Ingredients:
Amount Ingredient
4 cup coarse-diced inner romaine lettuce leaves chilled
2 cup coarsely-sliced baby arugula leaves chilled
2/3 cup diced red onion
2/3 cup diced Genoa salami
2/3 cup diced provolone
2/3 cup diced tomato
1/2 cup coarsely-sliced basil leaves
3 tbl olive oil
2 tsp balsamic vinegar
2 tsp red wine vinegar
1/4 tsp minced garlic
1/4 tsp salt
Freshly-ground black pepper to taste
Grated Parmesan for serving
Instructions:
Instructions: Place the romaine, arugula, red onion, salami, provolone, tomato and basil in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.

Combine the olive oil, the balsamic and red wine vinegars, the garlic, salt and pepper to taste in a small dish.

To serve, pour the dressing over the salad. Toss several times until coated. Taste; adjust the seasoning.

This recipe yields 2 servings.

Comments: Cured black olives, marinated artichoke hearts, pepperoncini and/or capers can be added, if desired.

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