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Yield:
10
Ingredients:
| 1 head |
iceberg lettuce washed, dried, |
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and cut into bite-sized pieces |
| 1 head |
romaine lettuce washed, dried, |
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and cut into bite-sized pieces |
| 2 med |
tomatoes cut bite sized piece |
| 6 slc |
provolone cheese - (1 oz ea) cut 2" by 1/4" strip |
| 6 oz |
Genoa salami cut 2" by 1/4" strip |
| 1 can |
hearts of palm - (14 oz) drained, and |
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cut into 1" pieces |
| 1 can |
artichoke hearts - (14 oz) drained, quartered |
| 1 jar |
roasted red peppers - (7 oz) drained, and |
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cut into strips |
| 1 can |
large pitted black olives - (5 3/4 oz) drained |
| 1 jar |
peperoncini - (16 oz) drained |
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Garlic Herb Vinaigrette (see recipe) |
Instructions:
Instructions: In a very large mixing bowl, combine all the ingredients except the dressing; toss to mix well.
Pour the dressing over the salad; toss to coat. Serve immediately.
This recipe yields 10 servings.
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