Vegetarian Antipasto Salad with Pepperoni Spiced Roasted Carrots

Ingredients

• 3 large carrots (trimmed, washed, and cut into even coin sized slices)
• 1 tsp smoked paprika
• 1 tsp dried garlic
• 1 tsp ground dry mustard
• 1/2 tsp fennel seeds (roughly chopped)
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1/8 tsp salt
• 1 small red onion (thinly sliced)
• 1 tsp fennel seeds
• 3 Tbsp freshly squeezed orange juice (from 1 medium orange)
• 1 Tbsp red wine vinegar
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 2 Tbsp olive oil
• 1 head iceberg lettuce (washed, trimmed, and cut into bite size pieces)
• 1/2 pint cherry tomatoes (halved)
• 1/4 cup marinated artichoke hearts (chopped)
• 1/4 cup green olives (chopped)
• 1/4 cup marinated roasted red pepper (chopped)
• 1/4 cup marinated banana pepper slices
• 1/2 cup crumbled feta

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