Italian Chopped Salad

1 romaine heart, chopped

1 pint cherry tomatoes, sliced in half

1 large red or yellow bell pepper, diced

10 Pepperoncini, thinly sliced

1 cucumber, diced

12 ounces mini mozzarella balls, drained and halved

1 cup freshly shaved Parmesan cheese

¾ cup pitted olives, halved we used kalamata

6 ounces salami, cut into matchsticks

1 Can Garbanzo Beans, rinsed

8 leaves fresh basil leaves, sliced into ribbons

1 Shallot or red onin, thinly sliced *Pro Tip, soak your red onions or shallots in an ice bath for 20 min to remove the very robust flavor these often have

Dressing:

½ cup Pizzaolio Infused EVOO

¼ cup Dark Balsamic

1 garlic clove, minced

1 tsp Garlic Champagne Mustard (found in store)

2 TBPS Herb & Garlic Dipper

Directions:

1. Chop all veggies and salad ingredients and place in a big salad bowl.

2. Mix vinegar with garlic, dipper and mustard and slowly drizzle in the olive oil.

3. Toss dressing into salad and enjoy (keeps for 2 days 3 with out lettuce).