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Recipe Source: cdkitchen.com
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Buca di Beppo 1893 Salad
Category: Buca Di Beppo Recipes
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 ounces Italian vinaigrette salad dressing
- 4 ounces roasted red bell peppers
- 3 ounces feta cheese, crumbled
- 3 ounces provolone cheese, diced
- 1 ounce pepperoni, thinly sliced pieces
- 1 1/2 ounce mortadella, thinly sliced pieces
- 3 pepperoncini peppers
- 2 black olives
- 2 green olives
- 3 ounces red onions, julienned
- 7 ounces cucumbers, sliced and halved
- 8 ounces Roma tomatoes, wedged
- 20 ounces lettuce mixture
Place the greens, tomatoes, onions, and cucumbers in a mixing bowl. Add the dressing and toss well. Mound onto a plate. Lay mortadella across one side of the salad and the pepperoni across the other. Spread diced provolone over the top. Place roasted peppers over the provolone cheese. Place crumbled feta over the peppers. Place pepperoncini over the top. Place the black olives on each end of the plate and the green olives on the sides and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Buca Di Beppo 1893 Salad
by sgre52160
4 oz Italian Vinaigrette Dressing 4 oz Roasted Red Peppers 3 oz Feta Cheese, crumbled 3 oz Provolone Cheese, diced 1 oz Pepperoni, thinly sliced pieces 1.5 oz Mortadella, thinly sliced pieces 3
by sgre52160
4 oz Italian Vinaigrette Dressing 4 oz Roasted Red Peppers 3 oz Feta Cheese, crumbled 3 oz Provolone Cheese, diced 1 oz Pepperoni, thinly sliced pieces 1.5 oz Mortadella, thinly sliced pieces 3
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