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Recipe Antipasto Salad with Red Wine Vinaigrette Ingredients Vinaigrette: ¼ cup Red Wine Vinegar 1 teaspoon dried oregano ¾ teaspoon Dijon mustard 1 teaspoon minced garlic ½ teaspoon black pepper ¼ teaspoon salt ½ cup Extra Virgin Olive Oil Antipasto Salad: ½ cup bottled roasted red peppers coarsely chopped and drained 1 7-ounce jar pitted Kalamata olives, drained 1 ½ cups canned Artichoke hearts drained ¼ cup sliced red onion ½ cup Genoa salami cut in matchsticks ¼ cup pepperoni cut in matchsticks ½ cup diced Provolone cheese 1 cup grape tomatoes halved 5 pepperoncini chopped 2 cups chopped Romaine leaves Want to save this recipe

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