Antipasto Salad

Salad Ingredients

• 1 head of iceberg lettuce shredded or sliced
• 1 head romaine lettuce shredded or sliced
• 6 ounces genoa salami sliced
• 6 ounces Sopressata sliced
• 6 ounces mortadella sliced
• 12 ounces Provolone cheese (1-2 ounces per person), fontina or mozzarella.
• 1 cup marinated mushrooms quartered (reserved 3/4 cup liquid from marinade)
• 1/2 cup kalamata olives sliced
• 1/4 cup peperoncini sliced thin
• 1/4 cup roasted red bell peppers sliced
• 1 pint cherry tomatoes cut in half

Dressing

• 3/4 cup olive oil (you can also use some of the marinade from the olive, mushrooms or artichoke hearts if you're using them).
• 1/4 cup red wine vinegar
• kosher salt to taste
• fresh ground black pepper