Ingredients
- 1 head Red Leaf Lettuce, washed and chopped
- 1 head Green Leaf Lettuce, washed and chopped
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained and rinsed
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained and rinsed
- 1 jar Cento Spanish Stuffed Manzanilla Olives (5.75 oz), drained and rinsed
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), drained and sliced
- 1 jar Cento Sweet Sliced Pepper Strips (12 fl oz), drained and rinsed
- 1 cup Cento Imported Pepperoncini, drained and rinsed
- 2 Radishes, thinly sliced
- ½ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Aged Balsamic Vinegar of Modena
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
To a large bowl, add all ingredients except oil, vinegar, salt and pepper; toss to combine. In a small bowl, whisk together oil and vinegar. Add to salad mixture and mix well. Season with salt and pepper, to taste.
