Grinder Salad

• 8 cups Chopped Lettuce – rinsed, dried & chopped
• 8–10 ounces Salami – diced or sliced into matchsticks
• 5 ounces Provolone – diced
• 5 ounces Mini Mozzarella Balls – drained & cut in half
• 1 large Roasted Red Pepper – diced
• 1 medium Cucumber – cut in half, seeded & sliced
• 1/2 medium Red Onion – peeled & thinly sliced
• 1 cup Cherry Tomatoes – cut in half
• 1/2 cup Kalamata Olives – pitted & cut in half
• 10 Large Basil Leaves – chiffonade (sliced into thin ribbons)

Optional Ingredients SEE NOTES SECTION

• 5–10 Pepperoncini Peppers – chopped
• 1 (6 ounce) Jar Marinated & Chopped Artichoke Hearts – chopped
• 1 cup Chickpeas drained & rinsed
• Shaved or Grated Parmesan

Italian Salad Dressing

• 1/2 cup Extra Virgin Olive Oil (Use a good quality)
• 1/4 cup Red Wine Vinegar
• 1–2 TBS Lemon Juice – freshly squeezed, or more to taste
• 2 TBS Freshly Grated Parmesan Cheese
• 1 tsp Dijon Mustard
• 1 clove Garlic – minced
• 3/4 tsp Homemade Italian Seasoning (or 1/2 tsp Dried Oregano)
• 1–3 tsp Honey – to taste (OPTIONAL)
• To Taste Kosher Salt and Ground Black Pepper