Antipasto Chopped Salad Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1 heart of Romaine, finely chopped
• 1 14.5oz can of Chickpeas
• 1 6oz oz Jar Artichoke Hearts, quartered
• 1 4oz oz Jar of Peperoncini Rings
• 8oz of Bocconcini, quartered
• 8oz of Soppresata, diced
• 1/2 cup of Chopped Roasted Bell Peppers
• 1/2 cup of Black Olives, halved
• 1/4 cup of Olive Oil
• 2 Tbsp of Red Wine Vinegar
• 1/2 tsp of Sugar
• 1 tsp of Italian Seasoning
• 2 Tbsp of Freshly Grated Parmigiano Reggiano Cheese
• 1 Clove of Garlic, finely minced