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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the RSVP section of Bon Appetit, August 1995. Ingredients:
1 large tomato, seeded and chopped |
1/2 lb salami, matchstick strips |
1/4 lb mortadella, matchstick strips |
1/4 lb provolone cheese, matchstick strips |
8 small mushrooms, sliced |
1/2 cup black olives, pitted, sliced |
4 artichoke hearts, drained and quartered |
4 large pepperoncini peppers, sliced |
3/4 cup olive oil |
6 tablespoons balsamic vinegar |
1 teaspoon garlic powder |
1/2 teaspoon dried oregano |
Directions:
1. Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes. Drain well. Cool.
2. Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
3. Whisk oil, vinegar, garlic powder and oregano in small bowl to blend. Season dressing to taste with salt and pepper.
4. Pour dressing over salad. Toss to coat. Cover and refrigerate 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated).
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