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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This recipe by Barbara Maier was the $400 winner of the Potluck Salad Category in BH&G magazine. Ingredients:
1 (8 ounce) package greens |
1 (5 ounce) package baby lettuce |
4 cups grape tomatoes |
1/2 red onion, thinly sliced, separated in rings |
1/2 sweet red pepper, cut in bite-size strips |
1 (15 ounce) can cannellini beans, rinsed and drained |
6 ounces link pepperoni, casing removed, and thinly sliced |
4 ounces crumbled blue cheese |
1 (5 1/2 ounce) box italian seasoned croutons |
1/2 cup extra virgin olive oil |
1/3 cup white balsamic vinegar |
1/4 cup snipped flat-leaf italian parsley |
1/4 cup fresh basil (freshly snipped) |
4 garlic cloves, minced |
1 teaspoon sea salt or 3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
2. Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
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