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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. It's always a hit at family gatherings and social dinners, she notes. And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami. Ingredients:
6 cups torn leaf lettuce |
8 ounces hard salami, julienned |
6 ounces provolone cheese, julienned |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 medium tomatoes, chopped |
1 can (6 ounces) pitted ripe olives, drained and halved |
1 tablespoon minced chives |
1 can (8 ounces) tomato sauce |
1/2 cup vegetable oil |
1/4 cup red wine vinegar |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives.
2. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad. Yield: 8-10 servings.
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