An antipasto salad is like a grazing board in a bowl. Atop iceberg lettuce, pile some of your favorite savory charcuterie board ingredients. Here is a delicious, colorful, meatless option that we love.

INGREDIENTS
Iceberg lettuce, 1 head chopped
Grape tomatoes, halved, 1 cup
Red onions, thinly sliced, ½ cup
Ripe black olives, sliced, ½ cup
Garbanzo beans, ½ cup
Kidney beans, ½ cup
Roasted red peppers, ½ cup
Provolone cheese, 1 narrow block
Pepperoncini, chopped, 2 tablespoons
Oregano to taste
LEMONETTE® Creamy Italian Dressing

INSTRUCTIONS
Cut the block of provolone cheese into long strips.
Use a peeler to shave strips with even thickness and width.
On a bed of iceberg lettuce, separate the surface of your salad into 6 sections using the strips of provolone as partitions.
Pile one group of ingredients into each of the six sections.
Sprinkle oregano over the entire salad to taste.
Sprinkle the pepperoncini over the entire salad.
Upon serving the salad, toss with LEMONETTE® Creamy Italian Dressing and enjoy!