Serves: 1
Chopped Antipasto Cobb Salad
- 4 ounces ½-inch sliced Uncured Genoa Salami, cut into ½-inch pieces
- 2 cups shredded romaine
- ¼ cup olive medley, whole olives, pitted
- ¼ cup roasted red peppers, rough chopped
- ¼ cup shredded parmesan cheese
- ½ cup chopped marinated artichokes
- ¼ cup grape tomatoes, cut in half
- 2 tablespoons balsamic vinaigrette
- Place shredded romaine in a bowl.
- Starting from the center of the bowl, place the salami in a line going to the rim of the bowl. Do the same with each of the ingredients, one next to the other in a line starting from center to the outside, until the entire salad is covered.
- Serve the balsamic vinaigrette on the side or pour over the top of the entire salad.
