Italian-Inspired Deli Salad
Prep Time
Cooking Mode
1 large or 2 smaller heads romaine lettuce (approx. 14 cups/3.5 L chopped)
1 pkg Panache Antipasti Misto
½ pkg Panache Genoa Salami
Compliments Black Forest Ham (deli counter)
Compliments Provolone cheese (deli counter)
1 pint grape tomatoes
1 ½ cups baby peppers
1 cup diced cucumber
1 cup diced red onion
1 cup sliced Sardo Green Olives
¼ tsp cracked black pepper
⅓ cup Panache Basil Balsamic Vinaigrette Dressing
½ cup Compliments Fresh Basil, leaves only
1 large or 2 smaller heads romaine lettuce (approx. 14 cups/3.5 L chopped)
1 pkg Panache Antipasti Misto
½ pkg Panache Genoa Salami
Compliments Black Forest Ham (deli counter)
Compliments Provolone cheese (deli counter)
1 pint grape tomatoes
1 ½ cups baby peppers
1 cup diced cucumber
1 cup diced red onion
1 cup sliced Sardo Green Olives
¼ tsp cracked black pepper
⅓ cup Panache Basil Balsamic Vinaigrette Dressing
½ cup Compliments Fresh Basil, leaves only
Directions
1Chop the romaine into 1 in. (2.5 cm) pieces. Arrange in a bed on large platter or wide shallow bowl.
2Cut slices of Antipasto Misto meats and Genoa Salami into halves. Chop Black Forest ham and provolone cheese into 1/2 in. dice. (1 cm). Slice tomatoes into halves. Cut baby peppers into thin rings, removing seeds.
3For presentation, arrange salad ingredients in distinct "sections" on the lettuce bed, separating meats with sections of cheese and the assorted vegetables. Tip: Salad and be covered and chilled at this point for serving later.
4To serve, season salad with cracked pepper, drizzle with Panache vinaigrette, garnish with basil leaves. Gently toss all ingredients at table; serve immediately.
Disclaimer
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Personal Note
Personal Note
