INGREDIENTS
1 cup
Salami with fennel
1 cup
Artichokes, roasted
1/2 cup
Baby cucumbers
1/2 cup
Celery
1 cup
Cherry tomatoes
1 cup
Chickpeas
2 cloves
Garlic
1 can
Hearts of palm
1 tsp
Oregano, fresh
1 tbsp
Parsley, fresh
1
head Radicchio
1/2
Red onion
1
head Romaine lettuce
1 tsp
Thyme, fresh
1/4 cup
Black olives, pitted and halved
2 tsp
Mustard, dry
1 tsp
Pepper
1 tsp
Salt
1/2 cup
Olive oil, extra virgin light
4 tbsp
Red wine vinegar
1 cup
Provolone