A salad so good you'd think it was from your local Italian hotspot. The vegetables, meat, and cheese are chopped up fine enough to get all the flavors in one delicious bite.
Course Salad
Cuisine Italian
Keyword dressing, gluten free, salad
Prep Time 25 minutesminutes
Cook Time 1 minuteminute
Servings 4
Calories 344kcal
Ingredients
2headsromaine lettuce, roughly 6 cups
6ozdeli salami
6ozprovolone or mozzarella cheese
2red bell peppers, roughly 2 cups
1largecucumber, roughly 2 cups
1pintcherry tomatoes, roughly 2 cups
1package sliced mushrooms, roughly 2 cups
1cupsliced pepperoncinis
1/2tspsalt
1/2tsppepper
1/2tsp Italian seasoning
Red Wine Vinaigrette
1cupavocado or light olive oildo not use regular or extra virgin olive oil
1/2cupred wine vinegar
3/4tspsalt
3/4tspgranulated garlic
3/4tspItalian seasoning
Instructions
Chop lettuce into small, roughly 1" pieces. If planning to eat as leftovers then store lettuce in a separate container lined with a paper towel
Chop salami into small, roughly 1" pieces. Put into a medium sized bowl
Chop provolone into small, roughly 1/4" pieces. Toss into bowl
Chop red bell pepper into matchsticks and then into small, roughly 1/2" pieces. Toss into bowl
Chop cucumber into matchsticks and then into small, roughly 1/2" pieces. Toss into bowl
Chop cherry tomatoes into quarters and toss into bowl
Finely chop mushrooms and throw into bowl
Dice any large pepperoncini slices and toss into bowl
Add salt, pepper, and Italian seasoning to bowl and toss ingredients to combine
Plate romaine lettuce and chopped mixture then top with desired amount of red wine vinaigrette
Enjoy!
Red Wine Vinaigrette
Using an immersion blender or in a blender mix oil, salt, and granulated garlic together on low until cloudy. Alternatively, can place in a mason jar with a lid and shake vigorously until combined and cloudy
Add red wine vinegar and Italian season and mix on low or shake vigorously
Can be stored in an airtight container in the fridge for 2 weeks.