Antipasto Chopped Salad

• ½ c. extra virgin olive oil
• ¼ c. white wine vinegar
• 1 tsp. dried oregano
• 1 small garlic clove, minced
• salt and pepper, to taste
• 1 (15.5 oz.) can cannelloni bean, drained and rinsed
• 1 ea. red bell pepper, diced
• 1 ea. yellow bell pepper , diced
• 1 c. red onion, very thinly sliced
• 1 c. fennel bulb, very thinly sliced
• ½ c. provolone cheese, diced
• ¼ c. summer sausage, diced
• ¼ c. Capicola, diced
• ½ c. hearts of palm, sliced
• green leaf or romaine lettuce, torn or chopped

Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Combine cannelini beans, red and yellow bell peppers, red onion, fennel, provolone, summer sausage, Capicola, and hearts of palm in large bowl. Pour dressing over; toss to coat. Serve on a bed of lettuce.