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Ingredients
  • subheading: Vinaigrette:
  • ¼ cup Bertolli® Extra Virgin Olive Oil
  • 3 tablespoons Bertolli® Red Wine Vinegar
  • 1 clove garlic minced
  • ½ teaspoon celery seed
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ¼ teaspoon black pepper
  • subheading: Salad:
  • ¼ pound salami, chopped
  • ¼ pound mortadella, chopped
  • ¼ pound ham, chopped
  • ⅛ pound mozzarella cheese, chopped
  • ⅛ pound provolone cheese, chopped
  • 16 oz salad greens
  • 6 oz pimento stuffed olives, sliced
  • 6 oz black olives, sliced
  • 4 oz roasted red peppers, chopped
  • 6 oz marinated artichoke hearts, chopped
Steps
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