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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a nice change from the usual summertime pasta salads. It's also versatile in that you can substitute spinach for the lettuce and pepperoni in place of the salami. Ingredients:
6 cups torn leaf lettuce |
8 ounces hard salami, julienned |
6 ounces provolone cheese, julienned |
4 ounces shredded mozzarella cheese |
2 medium tomatoes, chopped |
1 (6 ounce) can pitted ripe olives, drained and halved |
1 tablespoon minced chives |
1 (8 ounce) can tomato sauce |
1/2 cup olive oil |
1/4 cup red wine vinegar or 1/4 cup cider vinegar |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
Directions:
1. Place the lettuce on a large serving platter.
2. Arrange the salami, cheeses, tomatoes and olives over top.
3. Sprinkle with chives.
4. In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper.
5. Cover and process until smooth.
6. Drizzle over salad.
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