Muff-a-lotta Salad with Wisconsin Provolone Cheese

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
1

Salami, mortadella, artichoke hearts and Wisconsin Provolone combine for a zesty, Italian-style salad that’s a whole lotta tasty.

Ingredients

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

Muff-a-lotta Dressing:
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

Steps

Place lettuce on serving plate; top with meats, cheese, red peppers, artichoke hearts, tomato and olive salad. Drizzle with dressing and finish with croutons.

For dressing:
Combine all ingredients in medium bowl; whisk to emulsify. Do not salt this dressing; the salad ingredients are quite salty.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources