Ava's Antipasto Salad

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By Catherine Holland By Catherine Holland

1 head iceberg lettuce, torn
1 head romaine lettuce, chopped
2 large tomatoes, cut into wedges
2 cucumbers, peeled and sliced
1/3 lb. boiled ham
1/4 lb. dry salami
1/3 lb. provolone cheese
1/2 cup black olives
12 pepperoncinis
Parmesan cheese to taste

2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. garlic salt
1/2 tsp. salt
1 tsp. Italian seasoning

Combine vegetables in an extra-large bowl.

Just before serving, toss with dressing and sprinkle with Parmesan.

Roll ham, salami and provolone and arrange them on top with olives and pepperoncinis.