Muff-a-lotta Salad with Wisconsin Provolone Cheese
Salami, mortadella, artichoke hearts and Wisconsin Provolone combine for a zesty, Italian-style salad that’s a whole lotta tasty.
4 ounces (about 3 cups) romaine lettuce
1 1/2 ounces Genoa salami, sliced thin and cut in strips
1 1/2 ounces mortadella, sliced thin and cut in strips
2 ounces Wisconsin Provolone Cheese, cut in strips
1 1/2 ounces roasted red peppers, cut in strips
1 1/2 ounces artichoke hearts, chopped
1/4 cup (1 ounce) tomato, diced
2 tablespoons (1 ounce) olive salad
2 ounces Muff-a-lotta dressing (recipe below) 2 ounces garlic focaccia croutons
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons Italian seasoning
1 tablespoon fresh parsley, chopped
1/2 cup garlic-infused olive oil
Fresh ground black pepper to taste
Crushed red pepper to taste
Place lettuce on serving plate; top with meats, cheese, red peppers, artichoke hearts, tomato and olive salad. Drizzle with dressing and finish with croutons.
Combine all ingredients in medium bowl; whisk to emulsify. Do not salt this dressing; the salad ingredients are quite salty.