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Category: Salad
Prep Time: Cook Time: Total Time:
1 head lettuce or Romaine (I use an Italian Mix)
1 stick good Italian pepperoni (I mixed with salami and prosciutto)
1 (8 oz) jar Italian marinated artichoke hearts
1 small can anchovies
1 (4 - 8 oz) oz jar salad olives
1 (8 oz) can pitted black olives
(I used mixed Italian olives)
2 tbsp garlic, chopped
1 (8 oz) jar marinated mushroom caps
Olive oil
1 (4 - 8 oz) jar roasted peppers
Wine vinegar
1 tbsp oregano (approximately)
1 lb imported aged sharp provolone (I like to mix with some sliced romano, fontinella and fresh mozzerlla)
Adjust ingredients to taste. Open all jars and pour off all juices except a small amount of the oil in the marinated artichoke heart jar.
Chop the anchovies into small pieces and place in bowl with the other ingredients and mix thoroughly.
Slice the pepperoni thin, making sure to remove all outer paper skin. Cut the provolone into cubes.
Mix the pepperoni and cheese together in a different bowl; crisp the lettuce in refrigerator.
About 10 minutes prior to eating, mix all ingredients in a large bowl; season with the oil and vinegar, garlic and oregano. You can also add black pepper, but do not add salt. Place in a nice salad bowl and serve. Serves 4.
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ITALIAN SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
1 head lettuce or Romaine (I use an Italian Mix)
1 stick good Italian pepperoni (I mixed with salami and prosciutto)
1 (8 oz) jar Italian marinated artichoke hearts
1 small can anchovies
1 (4 - 8 oz) oz jar salad olives
1 (8 oz) can pitted black olives
(I used mixed Italian olives)
2 tbsp garlic, chopped
1 (8 oz) jar marinated mushroom caps
Olive oil
1 (4 - 8 oz) jar roasted peppers
Wine vinegar
1 tbsp oregano (approximately)
1 lb imported aged sharp provolone (I like to mix with some sliced romano, fontinella and fresh mozzerlla)
Adjust ingredients to taste. Open all jars and pour off all juices except a small amount of the oil in the marinated artichoke heart jar.
Chop the anchovies into small pieces and place in bowl with the other ingredients and mix thoroughly.
Slice the pepperoni thin, making sure to remove all outer paper skin. Cut the provolone into cubes.
Mix the pepperoni and cheese together in a different bowl; crisp the lettuce in refrigerator.
About 10 minutes prior to eating, mix all ingredients in a large bowl; season with the oil and vinegar, garlic and oregano. You can also add black pepper, but do not add salt. Place in a nice salad bowl and serve. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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