Spring Antipasto Salad

Ingredients

• 2 hearts of romaine chopped into bite-size pieces (6-7 cups)
• 4 ounces baby arugula (3-4 cups)
• 4 ounces Genoa Salami or Pepperoni quartered and cut into bite-size pieces
• 6 ounces quartered artichoke hearts, drained and patted dry
• ½ cup of  Castelvetrano olives
• 12 ounces roasted red peppers, chopped
• 1-pint cherry tomatoes halved
• 1/3 cup mozzarella pearls or provolone cheese cubed

Tuscan Dressing

• ¼ cup Fustini's Tuscan Herb olive oil
• 2 tablespoons Fustini's Vinoso red wine vinegar
• 1 teaspoon Horseradish Mustard
• 1 teaspoon Fustini's Tuscan blend spices