Ingredients
Scale
- 2 Hearts of Romaine, Shredded
- 1/2 lb of Salami, Sliced, Cut into Squares
- 1/2 lb of Provolone, Sliced, Cut into Squares
- 8 oz Package of Marinated Mini Fresh Mozzarella Balls
- 1 Cucumber, Sliced Thin
- 1 Red Pepper, Sliced into Strips
- 1 C of Mild Pepper Rings
- 1 White Onion, Sliced into Strips
- 1 T Black Pepper
- 1 T Dried Basil
- 1 C of Parmesan, Cubed
- 1/2 lb Pepperoni, Diced
- 1 C Red Wine Vinegar
- 1/2 C Olive Oil
- 1 T Garlic Powder
- 1 T Dried Basil
- 1 T Brown Sugar (or a natural sweetener)
- 2 t Kosher Salt
- Optional: 1 cooked and cooled bag of tri-colored tortellini
Instructions
- In a large mixing bowl, combine the shredded romaine and layer the salami, provolone, mozzarella, cucumber, red pepper, mild pepper rings, and onion.
- Sprinkle black pepper and dried basil over the top of the salad.
- Toss in the cubed Parmesan and diced pepperoni, mixing all the ingredients gently.
- In a separate bowl, whisk together the red wine vinegar, olive oil, garlic powder, dried basil, brown sugar, and salt until well combined.
- Pour the dressing over the salad just before serving, tossing to coat all the ingredients thoroughly.
- For a hearty version, fold in the cooked and cooled tortellini at this stage.
Notes
Chill the ingredients for a refreshing taste. Keep dressing separate until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian