ARTICHOKE ANTIPASTA SALAD WITH FRISEE'

1 large bunch of frisee'
1 jar marinaded artichoke hearts, drained
8 slices pepperoni, diced
4 slices of provolone cheese, diced
8 cherry tomatoes, quartered
12 Greek olives
12 large green olives
1/4 cup feta cheese
1/4 cup good Greek salad dressing (I use Garden Gazebo)

Wash frisee' and cut off white stem end. Rough chop.

In a large bowl add artichoke hearts, pepperoni, provolone, tomatoes, olives and feta. Gently toss. Add Greek dressing. Toss.

Arrange the frisee' on four plates and top with Antipasta.

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