Constance
Master Chef
Italian Salad
1 pint button mushrooms, sliced
1 can artichoke hearts, quartered
handfull of ripe olives, sliced
Italian dressing (Zesty Good Seasons or your favorite)
pepperoni or hard salami, sliced into strips
parmesan cheese or good mozzarella
tomatoes
Optional: strips of sweet red pepper, sweet onion or sliced pepperoncini
your choice of salad greens
Marinate sliced mushrooms, artichoke hearts and ripe olives in Italian dressing for a couple of hours. To build individual salads, lay down the greens, top with pepperoni and tomatoes, spoon marinated vegies over all, then sprinkle cheese on top. Serve with extra Italian dressing and crusty bread.
1 pint button mushrooms, sliced
1 can artichoke hearts, quartered
handfull of ripe olives, sliced
Italian dressing (Zesty Good Seasons or your favorite)
pepperoni or hard salami, sliced into strips
parmesan cheese or good mozzarella
tomatoes
Optional: strips of sweet red pepper, sweet onion or sliced pepperoncini
your choice of salad greens
Marinate sliced mushrooms, artichoke hearts and ripe olives in Italian dressing for a couple of hours. To build individual salads, lay down the greens, top with pepperoni and tomatoes, spoon marinated vegies over all, then sprinkle cheese on top. Serve with extra Italian dressing and crusty bread.
