Antipasto Salad

Ingredients:
1/2 cup green beans
2 cups water
2 pounds mixed salad greens (we use iceberg, greenleaf lettuce, romaine, radicchio, and mesclun)
1/2 cup tri-color diced peppers
1/3 cup thinly sliced and diced Provolone cheese
1/3 cup thinly sliced and diced Soppressata
1/3 cup thinly sliced and diced Genoa salami
1/3 cup thinly sliced and diced capocollo
1/3 cup thinly sliced and diced mortadella
1/3 cup quartered artichoke hearts
1/3 cup diced hearts of palm
1 cup Italian vinaigrette
12 Kalamata olives

Directions:
1.Put water in a small sauce pan over high heat and bring to a boil. Drop the green beans in the boiling water and immediately strain off the liquid and rinse with cold water.
2.In a large mixing bowl, toss together the salad greens, the tri-color peppers and the blanched green beans.
3.In a medium mixing bowl, combine the provolone, the Soppressata, the salami, the capocollo, and the mortadella.
4.On 6 individual plates, mound the lettuce mixture into the middle.
5.Top each salad with 1/6 of the meat and cheese mixture. Arrange artichoke hearts and hearts of palm around the edge of each plate.
6.Drizzle each salad with Italian vinaigrette. Garnish each plate with 2 Kalamata olives. Serve immediately.
7.Makes 6 salads.