Antipasto Salad

3	oz	Artichoke Hearts, Sliced
2	oz	Salami, Julienne
2	oz	Ham, Julienne
2	oz	Provolone Cheese, Julienne
2	oz	Pepperoni, Julienne
2	oz	Grape Tomatoes
8	oz	Green Olives
3	oz	Italian Dressing
6	oz	Kalamata Olives
2	oz	Red Onion, Sliced
4	oz	Red Peppers, Roasted

Directions

• Drain olives, artichoke hearts, and red peppers.
• Toss together in a large mixing bowl
• Julienne Ham, Genoa, Pepperoni, and provolone into ¼ slices and add to mixing bowl.
• Add grape tomatoes and sliced red onion to mixing bowl
• Add salt, pepper, and Italian dressing
• Toss salad until all ingredients are completed mixed