Paleo Antipasto Salad

Paleo Antipasto Salad


  • 1 large head or 2 hearts romaine chopped
  • 4 ounces prosciutto cut in strips
  • 4 ounces salami or pepperoni cubed
  • 1/2 cup artichoke hearts sliced
  • 1/2 cup olives mix of black and green
  • 1/2 cup hot or sweet peppers pickled or roasted
  • 1 tablespoon chopped fresh herbs (author suggests Italian flat leaf parsley)
  • 1 teaspoon dried oregano
  • 1 clove garlic minced with garlic press
  • 1/2 teaspoon sea salt or more to taste
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 cup red wine vinegar
  • 3/4 cup organic extra virgin olive oil


  1. Combine all ingredients from romaine lettuce to sweet peppers in a large salad bowl.
  2. In a separate bowl or dressing container, mix all ingredients from fresh herbs and down.
  3. Toss salad with dressing.

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