Antipasto Salad

2	hearts romaine lettuce, chopped into bite-size pieces
4 oz	baby arugula leaves, about 4 cups
4 oz	genoa salami, sliced and quartered into bite-size pieces
4 oz	sliced prosciutto sliced and rolled into bites
6.5 oz	Pastene Quartered and Marinated Artichoke Hearts drained and patted dry
¼ cup	Pastene Pitted Kalamata Olives
¼ cup	Pastene Whole Pitted Ripe Olives
1	12 oz jar Pastene Roasted Peppers, drained, coarsely chopped, and patted dry
1 pint	cherry or grape tomatoes, halved
⅓ cup	crumbled feta cheese
¼ cup	Pastene Extra Virgin Olive Oil
2 Tbsp	Pastene Balsamic Vinegar
1 tsp	Dijon mustard
1 tsp	Pastene Minced Garlic
½ tsp	kosher salt
¼ tsp	black pepper

For: 6-8 People Prep: 20-25 min.

In an extra-large bowl, place the romaine and arugula.
In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined,
Pour half of the dressing over the green salad and toss to coat. The leaves should be lightly moistened.
Place dressed greens in a large serving bowl.
On top of the greens, arrange salami, prosciutto, artichokes, olives, red peppers, feta and tomatoes. Drizzle with a bit more dressing to moisten.
Enjoy immediately or refrigerate for 1 hour prior to serving.

Whole Ripe Pitted Olives