I got the inspiration for this salad from here
It was my inspiration, but I made it my own
1 head of green leaf lettuce – rinsed and chopped
4 ounces provolone cheese, cut into small squares
Half of a red onion
2 to 3 ounces Pepper Salame, chopped
2 to 3 ounces Hot Capocollo, chopped
2 to 3 ounces Hot Calabrese, chopped
Stack the meats all nice and neat, all lined up together
1/4 cup jarred roasted red peppers, chopped
1 9.5 oz jar of artichoke hearts in water
1/2 cups green olives
3 tablespoons olive oil
1 lemon, juiced
1 to 2 tablespoons red wine vinegar
salt and pepper
1 tablespoon Italian Herbs.
Mix all ingredients in a large mixing bowl.
Mix the dressing in another bowl and
add at the end. You can add more or less depending on taste.
once you serve salad then add the pepperoncini peppers to each bowl