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Chopped Italian Salad with Italian Vinaigrette
Type: Salads
Italian Vinaigrette
- 1/2 cup balsamic vinegar
- 1 tablespoon dijon-style mustard
- Pinch salt and pepper
- 2 tablespoons chopped herbs (a mixture of basil,
oregano and thyme)
- 1/2 cup extra virgin olive oil
Chopped Italian Salad
- 1 head romaine lettuce (about 1-1/4 pounds), cut
into 1-inch squares
- 1/4 pound sliced salami
- 1/3 cup roasted red peppers (one 4 ounce jar),
drained and sliced
- 1/3 cup red onion, chopped
- 1 1/2 cup ripe black olives, pitted and chopped
- 1/2 cup provolone cheese, diced
For the vinaigrette
In the bowl of a blender or food processor, combine
the vinegar, mustard, salt and pepper and herbs. Process
on high speed until the mixture is well blended. With
the motor running, carefully pour the extra virgin olive
oil in a steady stream. Store in the refrigerator after
use. (Vinaigrette will last approximately 2 weeks in the
refrigerator.)
For the salad
In a large bowl, combine all the above ingredients.
Toss to combine. Dress with Italian Vinaigrette.
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