Antipasto Salad With Vinaigrette Dressing

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Serves/Makes: 12
Ready in: < 30 minutes

***Vinaigrette***

• 6 tablespoons olive oil
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons chili sauce
• 1 tablespoon freshly grated Parmesan cheese
• 1 clove garlic, minced
• 1 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoon chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

***Salad***

• 1 head lettuce, torn into bite-sized pieces
• 3 Roma tomatoes, chopped
• 8 ounces Provolone cheese, cut into 1/2-inch cubes
• 1 1/2 cup coarsely chopped artichoke hearts
• 1 can (6 ounce size) pitted black olives, drained
• 1 package sliced pepperoni
• 1/2 cup drained garbanzo beans
• 6 mushrooms, sliced
• 1/2 cup freshly grated Parmesan cheese