Italian Antipasto Platter with Pecorino-Romano Vinaigrette (Gluten-Free)

Here is a twist on the traditional Cobb salad with an Italian flair!!
(serve 6)

Salad ingredients:
1/2 cup thinly sliced red onion or shallots
1/4 cup red wine vinegar
1 large head romaine lettuce, sliced thinly (about 8 cups)
12 oz. jar of artichoke hearts, (water packed), drained and patted dry
12 oz. jar of roasted red peppers (water packed), drained and sliced
1&1/2 cups cooked chickpeas or 1 15 oz. can drained and rinsed
1 cup crimini* mushrooms, thinly sliced
5 pepperoncini, stemmed and thinly sliced

Dressing:
5 T. EVOO
3 T. grated Pecorino-Romano or Parmesan cheese
1/2 t. each dried oregano and kosher* salt
Freshly* ground pepper, to taste

In a med. bowl, soak onions in vinegar for 15 mins. Drain onions and reserve vinegar for dressing. Meanwhile, to a large serving platter, add romaine over the whole surface. Top with rows of artichokes, onions, red peppers, chickpeas, mushrooms, and pepperoncini. Prepare dressing: In a med. bowl or screw-top jar, whisk together reserved vinegar and all dressing ingredients. Drizzle enough dressing on salad to lightly coat.

"Joy comes from putting another's needs ahead of our own."

Have FUN today!!!

Love,

Machete Milletti