Description
A recipe for Chopped Italian Salad with Italian Vinaigrette

Ingredients

• Italian Vinaigrette
  
• 1/2 cup balsamic vinegar
  
• 1 tbsp Dijon-style mustard
  
• 1 pinch salt
  
• 1 pinch pepper
  
• 2 tbsps chopped herbs (a mixture of basil, oregano and thyme)
  
• 1/2 cup Crisco® Canola Oil
  
• Chopped Italian Salad
  
• 1 head romaine lettuce (about 1-1/4 lbs), cut into 1-inch squares
  
• 1/3 cup roasted red peppers (one 4-oz. jar), drained and sliced
  
• 1/4 lb sliced salami
  
• 1/3 cup red onion, chopped
  
• 1-1/2 cups ripe black olives, pitted and chopped
  
• 1/2 container provolone cheese, diced

Preparation
For vinaigrette

1. COMBINE vinegar, mustard, salt, pepper and herbs in blender or food processor. Process on high speed until mixture is well blended. With motor running, carefully pour oil in a steady stream. Refrigerate after use. (Vinaigrette will last approximately 2 weeks in refrigerator.)

For salad

1. COMBINE all ingredients in large bowl. Toss to combine. Dress with Italian Vinaigrette.

Nutrition
no information available

Serves
no information available

Variations
no information available