Antipasto Salad

(Sorry, but I truly don't know where I found this
recipe. I only know that I really love it! MG)

Dressing:
6 tablespoons olive oil
1/4 cup red wine vinegar
2 ounces minced Italian salami (don't omit!)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 tablespoon grated Parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon salt
Pinch of cayenne

Salad:
4 cups spinach leaves
9 ounces cheese-filled spinach tortellini
cooked and drained
4 ounces provolone cheese, cubed
Two 6-ounce jars marinated artichoke hearts,
drained, sliced
3 plum tomatoes, sliced
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
 1 cup sliced brine-cured black olives

Combine all dressing ingredients in a jar. Close tightly and
shake vigorously. Line a large salad bowl with spinach leaves.
In a large bowl, toss all remaining salad ingredients with the
dressing. Spoon into salad bowl. Serves 4 to 6 generously.

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