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BUCA DI BEPPO 1893 SALAD

Shelly's
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Category: Salad
Prep Time: Cook Time: Total Time:

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 Peperoncini Peppers
2 Black Olives
2 Green Olives
3 oz Red Onions, julienned
7 oz Cucumbers, sliced and halved
8 oz Roma Tomatoes, wedged
20 oz 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 peperoncini over the top. Place the black olives on each end of the plate and the green olives on the sides and serve.

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