Ingredients
3 cups torn romaine1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped1 medium green pepper, chopped2 medium tomatoes, chopped1 can (2-1/4 ounces) sliced ripe olives, drained5 slices deli ham, chopped5 thin slices hard salami, chopped5 slices pepperoni, chopped3 slices provolone cheese, chopped2 green onions, chopped1/4 cup olive oil2 tablespoons red wine vinegar1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons grated Parmesan cheesePepperoncini, optional
Preparation
In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.
