Combining my favorite things: Salad and Antipasto

I love the simple pleasures when it comes to food. And a good old Italian Antipasto spread is one of my favorites. The meats, the cheeses, the pickled things - makes my mouth water thinking about it. Combing that with a healthy salad and you get this amazing combo. I got the basic idea from Pinterest too, but added and took a few things away, and this is the way Bryce and I like it the most. We make a few swaps to make it a little healthier (some people add Roasted Red Peppers and red onion, roasted chickpeas would be good in this one too)

Antipasto Salad

• 1 head romaine lettuce, chopped
• I package cherry or grape tomatoes, halved (quartered if they are really big)
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced green olives
• 1/2 cup of sliced pepperoncini (I buy the jar of sliced ones, add as many or as little as you like)
• 1 cup Giardiniera (you know the jar of pickled carrots, cauliflower etc.)
• Half of a cucumber, diced
• 1 small package prosciutto, rolled up and sliced thin (Usually about 5 slices)
• About 1/4 of a package of turkey pepperoni sliced thin
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• some of the pickled juice from the Giardiniera
• Pepper

1. We split up the romaine into two big bowls, and then divide the rest of the ingredients evenly ( I use a little more pepperoncini in my bowl than Bryce's)
2. Mix the oil, vinegar, juice and pepper in a bowl, and pour evenly over the 2 salads.

**this serves 2 as a main meal, but you could totally adjust it to make 3 or 4.
**On Bryce's dish scale it's a one. You make it in the bowls you serve it in. Really easy.