- In a large bowl, arrange lettuce, ham, artichokes, tomato, stuffed peppers, olives and onion.
- Drizzle with oil and balsamic vinegar and season with salt, pepper and oregano, and serve.
1 iceberg lettuce, leaves separated
400g D’Orsogna Flame Roasted Sweet Dijon
Mustard Leg Ham
230g jar marinated artichoke hearts
200g Solanato tomatoes, halved
180g Baby Pepper Bels stuffed with feta, quartered
1/4 cup pitted Kalamata olives, halved
1/2 small red onion, thinly sliced
1/3 cup extra virgin olive oil
1 tbs balsamic vinegar
1/4 tsp oregano