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Antipasti ed Insalata

After a calorie-soaked Saturday that included leftover pizza, enchiladas and beer, we decided to go light for Sunday dinner. 

This is basically salad and appetizers, Italian style: 

Slice up meats and cheeses; I went with ham, pepperoni and provolone. 

For a salad, use red or green leaf lettuce as your base (iceberg is fine for sandwiches but for an actual salad, you can do better). I also use cucumbers, carrots and croutons. 

Heat a couple loaves of bread in the oven and serve with 1/4 EVOO + 1-2 tbsp balsamic vinegar + crushed red pepper flakes as a dip. Salute!

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