Chopped Italian Salad With Italian Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this in The Sun-Sentinel from and I don't want to lose it. Sounds good and easy to make. Ingredients:
1/2 cup balsamic vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper, coarsely ground |
1 1/2 tablespoons basil, chopped |
1 1/2 tablespoons oregano, chopped |
1 1/2 tablespoons thyme, chopped |
1/2 cup olive oil |
1 head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares |
1 (4 ounce) jar roasted red peppers, drained and sliced |
1/4 lb salami, sliced and cut into strips if desired |
1/3 cup red onion, chopped |
1 1/2 cups black olives, pitted and chopped |
1 cup provolone cheese, diced |
Directions:
1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
3. For the salad, combine all the salad ingredients and toss.
4. Dress with Italian Vinaigrette just before serving.
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