Ingredients

  Balsamic Vinaigrette (see recipe) or 3/4 cup bottled balsamic vinaigrette salad dressing 1   10-oz. pkg. torn mixed greens (romaine blend) or 8 cups torn romaine 2   cups shredded cabbage with carrot (coleslaw mix) 1-1/2   cups flaked cooked tuna (8 ounces), chilled, or one 9 1/4-ounce can chunk white tuna (water pack), chilled, drained and broken into chunks 4   oz. mozzarella cheese and/or provolone cheese, cut into 1/2-inch cubes (1 cup) 1/2   of a 14-oz. can hearts of palm, drained and sliced 1   6-1/2-oz. jar marinated artichoke hearts, drained 2   tomatoes, cut into wedges 1   small red onion, thinly sliced and separated into rings 12   pepperoncini salad peppers, drained 12   kalamata olives or pitted ripe olives 2   hard-cooked eggs, chilled and sliced or quartered 1   2-oz. can anchovy fillets, drained, rinsed, and patted dry (optional)

Description

  Balsamic Vinaigrette (see Recipe) Or 3/4 Cup Bottled Balsamic Vinaigrette Salad Dressing 1   10-oz. Pkg. Torn Mixed Greens (romaine Blend) Or 8 Cups Torn Romaine 2   Cups

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