Ingredients
12 slices provolone cheese10 cups torn romaine2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained1 jar (8 ounces) roasted sweet red peppers, drained and julienned4 plum tomatoes, cut into 1/4-inch slices1 small red onion, halved and thinly sliced10 thin slices hard salami, julienned1 can (6 ounces) pitted ripe olives, drained1/2 cup Italian salad dressing
Preparation
Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.)
In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts.
