Antipasto Salad With Pepperoncini Vinaigrette

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Ingredients

1/4 cup olive oil

3 pepperoncini, finely chopped (about 1 Tbs.)

3 cloves garlic, minced (about 1 Tbs.)

1 tsp. dried oregano

1/4 cup red wine vinegar

8 cups mesclun or mixed salad greens (about 7 oz.)

1/3 cup thinly sliced red onion

1 1/2 cups cherry tomatoes, halved

1 cup canned chickpeas, rinsed and drained

3 oz. provolone cheese, cubed (about 3/4 cup)

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