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Italian Antipasto Salad

Created by Deblum on August 3, 2014

Green string beans, chopped (blanched)
2 pounds mixed salad greens (mix of iceberg, greenleaf lettuce, romaine, radicchio, and mesclun)
1/2 cup bell peppers (a mix of different colors)
1/3 cup Provolone cheese, diced
1/3 cup Soppressata, diced
1/3 cup Genoa salami, diced
1/3 cup Capocollo, diced

Step 1: In a large mixing bowl, toss together the salad greens, bell peppers and the blanched green beans.
Step 2: In a medium mixing bowl, combine the provolone, the Soppressata, the salami, the capocollo, and the mortadella.
Step 3: TO ASSEMBLE: On 6 individual plates, mound the lettuce mixture into the middle. Top each salad with 1/6 of the meat and cheese mixture. Arrange artichoke hearts and hearts of palm around the edge of each plate.
Step 4: Drizzle each salad with Italian vinaigrette.
Step 5: Garnish each plate with 2 Kalamata olives.
Step 6: Serve immediately with freshly grated Parmesan cheese on the side.