Turkey Antipasto Salad

Ingredients:1/4 cup extra-virgin olive oil2 tbsp. red wine vinegar1 tbsp. minced red onion1/4 tsp. salt1/8 tsp. freshly ground pepper1 (1lb.) head romaine lettuce, chopped (8 cups)3/4 lb. roasted turkey breast2 large roasted red bell peppers, cut into thin strips6 oz. marinated artichoke hearts (about 8 pieces)4 oz. reduced-fat provolone, mozzarella, or muenster cheese, sliced or cubedMakes 4 (2 1/2-cup) ServingsPlace oil, vinegar, onion, salt, and pepper in a small glass jar. Close tightly and shake vigorously.Arrange lettuce, turkey, bell peppers, artichokes, and cheese on 4 plates, antipasto style (separated into piles). Spoon dressing over top and serve.WW POINTS VALUE: 10 pts. Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Antipasto means before the meal and is usually the first course of an Italian meal. Traditional antipasto meals can include cured meats, olives, pepperoncini, mushrooms, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar. The people at South Beach have made a classic Italian appetizer into a colorful salad that is deliciously filling. You can enjoy this salad for lunch or dinner. If you don't have marinated bell peppers or artichoke hearts and/or raw turkey or chicken, grill the meat and vegetables and your salad will taste just as delicious. If you're using turkey or chicken, season with salt, pepper and garlic and grill both sides alongside the vegetables 8-10 minutes and your salad will be just as delicious. You can also substitute arugula or spinach in place of the romaine and your salad will be even healthier.