If you're looking for a quick and no-cook weeknight dinner, then this easy paleo antipasto salad is the recipe for you. With just a bit of slicing and dicing, a drizzle of Primal Kitchen® Greek Vinaigrette, and a sprinkling of parsley, you can whip up this delicious plate in no time. 

Antipasto Salad with Tuscano Salami 

Time: 20 min 

Servings: 4 

Ingredients 

• Primal Kitchen Greek Vinaigrette
• 1/2 sliced Buy Ranch Direct Uncured Pepperoni
• 1/2 sliced Buy Ranch Direct Uncured Hot Toscano Salami
• 1/2 sliced Buy Ranch Direct San Francisco Style Uncured Salami
• 1 cup olives
• 1/2 cup provolone
• 1/2 cup mozzarella 
• 1 heart romaine lettuce
• 1/2 cup pepperoncinis
• 2 cups tomatoes (sliced) 
• 1 jar artichoke hearts (drained) 
• 1/2 cup parsley (chopped and loosely packed)

Instructions 

• Combine the salami, pepperoni, provolone, mozzarella, artichoke hearts, romaine lettuce, and pepperoncinis in a bowl. 
• Mix in the chopped olives and sliced tomatoes. Drizzle Primal Kitchen Greek Dressing over the entire dish, and add a pinch of black pepper (to taste). 
• Tear the fresh parsley leaves into bite-sized pieces and add them to the salad just before serving. Mix the ingredients thoroughly. 
• Enjoy!