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
  1. Place shredded romaine in a bowl.
  2. 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.
  3. Serve the balsamic vinaigrette on the side or pour over the top of the entire salad.

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