Portion: 4 entree salads
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 large head romaine, washed, dried and chilled
5 ounces SLICED HARD SALAMI, cut into julienne strips
4 ounces Mozzarella cheese, cut into julienne strips
1⁄3 cup fresh flat-leafed parsley leaves, chopped
1 31⁄4-ounce can large pitted ripe olives, well drained
2 medium tomatoes, washed and cut into 20 wedges
1. In a large bowl, whip together the oil,
red wine vinegar and mustard.
2. Cut the romaine crosswise into 1⁄2 inch strips. Add the romaine, salami, Mozzarella, parsley and olives to the dressing in the bowl. Toss all ingredients together.
3. Divide into 4 portions and garnish each serving with 5 tomato wedges.
Nutritional Information (per serving):
|Fat Total||27 grams|
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