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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 cups mesclun salad mix |
1/4 cup roasted red pepper strips |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
5 oil-cured black olives, such as kalamata or gaeta, pitted |
3 pepperoncini pickled peppers |
2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices) |
1 -ounce thinly sliced prosciutto |
special equipment: 2 heavy-duty, gallon-sized resealable plastic bags |
Directions:
1. Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated. Combine the remaining ingredients in the second plastic bag and shake to mix.
2. Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.) Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.
3. To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.
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