Chop-chop Salad

Prep Time: 20 minutes

This salad is from my book, Amy’s Table: Food for Family and Friends.

The dressing for this salad is a great all-purpose vinaigrette. Double the recipe and keep it in the refrigerator to use as both a salad dressing and a marinade for meats. The dressing can be made several days in advance; refrigerate until ready to use.

Directions

In the bowl of a blender or food processor, combine the vinegar, mustard and herbs. Process until well combined. With the motor running, add the oil in a steady stream. Season to taste with salt and pepper.

In a large bowl combine the chopped salad ingredients. Toss with dressing; serve.

Yield:	Serves 4

What's Needed:

Dressing:
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs or 1 tablespoon dried ( use a mixture of basil, oregano and thyme)
1/2 cup olive oil
Salt and pepper to taste

1 head romaine lettuce, chopped
1 English cucumber; peeled and diced
1/4 pound sliced salami, chopped
1/3 cup roasted red peppers (one 4 ounce jar), drained and chopped
1/3 cup red onion, chopped
1/2 cup ripe black olives, pitted and chopped
1/2 cup provolone cheese, diced

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Recipe brought
to you by Amy Tobin

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Chop-chop Salad

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