Italian Chop Salad Name: Denise Williams Base: Norfolk Recipe: •3 cups torn romaine •1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained •1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped •1 medium green pepper, chopped •2 medium tomatoes, chopped •1 can (2-1/4 ounces) sliced ripe olives, drained •5 slices deli ham, chopped •5 thin slices hard salami, chopped •5 slices pepperoni, chopped •3 slices provolone cheese, chopped •2 green onions, chopped •1/4 cup olive oil •2 tablespoons red wine vinegar •1/4 teaspoon salt •1/8 teaspoon pepper •2 tablespoons grated Parmesan cheese •Pepperoncini, optional Directions •In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired. Yield: 10 servings.