Chopped antipasto salad

Ingredients

• •2 whole pepperoncini, thinly sliced
• •3 cup romaine, finely shredded
• •1/2 cup grape tomatoes, halved or quartered
• •2 ounce sliced provolone cheese, cut into thin strips
• •1 ounce salami, cut into thin strips
• •2 teaspoon olive oil
• •2 teaspoon red-wine vinegar
• •1/2 teaspoon Dijon mustard
• •Coarse salt and pepper

Steps

1. 1Mix all veggie ingredients.
2. 2In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.