Bean Salads Antipasto Supper

Italian Dressing
1/2 C. plus 1 Tbsp. extra-virgin extra virgin olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. Italian herb blend
1 tsp. fennel seeds
1/4 tsp. salt
Freshly ground pepper

Platter
3 C. salad greens
1 C. black or green olives, or combination
1 pint cherry or grape tomatoes
3 carrots, sliced into matchsticks
1 stick pepperoni, sliced
1/4 lb. salami, thinly sliced
1/4 lb. provolone cheese, sliced or cubed
6 pepperoncini
Italian bread or breadsticks

Whisk dressing ingredients in sm. bowl. Arrange lettuce on platter; top with vegetables, cold cuts and cheese. Drizzle some of the dressing on top; serve extra dressing on the side.

Serve with slices of Italian bread.

Per servings: 660 cal., 77 percent of cal. from fat, 57 g fat, 16 g saturated fat, 60 mg cholesterol, 19 g carbohydrates, 20 g protein, 2,045 mg sodium, 6 g fiber

Yield: 4 servings