Wednesday, January 29, 2014
Italian Salad with Pepperoni
This disappears at every party or pitch in.
Also, add grilled chicken to make it a complete meal.
Romaine lettuce chopped
1-2 chopped tomatoes, chop the tomatoes and place in a colander to drain for a few minutes
1/2 red onion sliced into rings or diced
1 can whole black olives rinsed
1/2 to 1 package turkey or regular pepperoni or use less and add chopped grilled chicken
Slivered almonds, as many or as few as you want
Optional- 1/2 to 1 package feta cheese, I prefer the basil sundried tomato in this recipe
Arrange the salad in a large bowl in the order above
A dressing shaker or a food processor (If using a dressing shaker with the markings already on the bottle for the liquids, just follow those lines)
1/2 cup extra virgin olive oil or grape seed oil
1/4 cup apple cider vinegar
2 Tbsp water ( I actually use a little more water and a little less oil)
1 Tbsp oregano and basil
1/4 tsp black pepper
1/4 tsp minced garlic
1/4 tsp garlic powder
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
You can also use the Good Seasons Zesty Italian dry mix and follow the instructions on the package instead of the above dressing ingredients.
Add liquid and then seasonings to a shaker or food processor, mix well and let sit for about 15 minutes. Mix again and pour half of it over the salad, stir well, taste and adjust if you need more dressing. Do not pour dressing over the salad until you are ready to serve.
When serving the salad use additional pepper, basil or oregano as needed.
If you are serving a large crowd, double the romaine, tomatoes, onions and olives and use the whole package of pepperoni and feta cheese. There is no need to double the dressing.