Italian Antipasto Salad

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1/2 head romaine lettuce, cut into bite-size pieces

1/2 head butter lettuce, cut into bite-size pieces

1/2 head iceberg lettuce, cut into bite-size pieces

1 cup rinsed canned red kidney beans, patted dry

1 cup rinsed canned garbanzo beans, patted dry

8 ounces salami, cubed

6 ounces Provolone, cubed

2 tomatoes, coarsely chopped

Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

3 tablespoons lemon juice

1 teaspoon honey

2 teaspoons salt

1 cup olive oil

Salt and freshly ground black pepper