8 cups mixed greens (romaine, arugula, spring mix)

1 jar (12 oz) marinated artichoke hearts, drained and chopped

4 oz Genoa salami, chopped or sliced into ribbons

4 oz pepperoni, sliced

8 oz fresh mozzarella pearls (bocconcini) or cubed provolone

1/2 cup roasted red peppers, sliced

1/2 cup Kalamata or black olives, pitted and halved

1 cup cherry tomatoes, halved

1/3 cup pepperoncini peppers, sliced (optional)

1/4 red onion, thinly sliced (optional)

For the Italian Vinaigrette:

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon garlic powder (or 1 clove minced fresh garlic)

1/4 teaspoon red pepper flakes

Salt and freshly cracked black pepper to taste