Our good friends Eric and Lisa came over for a cookout a couple weeks ago and brought this delicious salad. Lisa was kind enough to share the recipe to be featured as a guest post! Now is the time when gardens are finally starting to ripen so maybe you have many of these ingredients already handy at home! The dressing is so easy - there really isn't any reason to substitute with store bought here. Unfortunately, we forgot to get a picture of the salad all put together but it looked as good as it taste. You will just have to trust us on that one! We enjoyed the salad with grilled chick thighs, grilled squash, and couscous.
Salad Ingredients:
6 cups torn lettuce leaves
4 ounces hard salami, julienned
4 ounces pepperoni, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
Chopped red, yellow, green peppers to taste
1 can artichoke hearts, chopped
1 tablespoon minced fresh oregano
Dressing Ingredients:
1 (8 ounce) can tomato sauce (no salt added)
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt or seasoned salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
DIRECTIONS
Place the lettuce on a large serving platter or bowl. Arrange the salami, cheeses, and veggies over top. Sprinkle with oregano. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad or serve on the side.
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