Ingredients
- 1 head Romaine Lettuce Leaves, chopped
- 1/4 cup Red Onion, thinly sliced
- 1/2 cup Cento Sliced Pepperoncini
- 1/2 cup Cento Roasted Peppers, chopped
- 1/2 cup Cento Extra Large Pitted Black Olives, sliced
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained & chopped
- 6 oz Italian Salami, chopped
- 6 oz Pepperoni, chopped
- 1 cup Marinated Ciliegine Mozzarella
- 1/4 cup Parmigiano-Reggiano Cheese, shaved
- 1 tsp Cento Italian Seasoning
- 1 Cucumber, sliced
- 1/4 cup Cento Diced Hot Cherry Pepper Hoagie Spread
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Onion Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large serving bowl, add lettuce and scatter over red onion, pepperoncini, roasted red peppers, black olives, and artichoke hearts. Add in salami, pepperoni, and mozzarella balls, then layer with Parmigiano Reggiano. In a separate bowl, whisk together the hoagie spread, olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, and onion powder until emulsified. Season with salt and black pepper to taste. Adjust to your preference. Pour dressing over the salad and toss thoroughly until everything is evenly coated. Serves 4-6.
