Recipes

Ingredients

• Red Wine Vinaigrette:
• 1/4 cup (60 mL) olive oil
• 2 tbsp (30 mL) red wine vinegar
• 1 clove garlic, minced
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 cup (60 mL) finely chopped fresh parsley
• Salad:
• 8 cups (2 L) shredded romaine lettuce
• 1 cup (250 mL) halved cherry tomatoes
• 1 cup (250 mL) cubed provolone cheese
• 1 cup (250 mL) pickled vegetables (giardiniera)
• 1/3 cup (75 mL) pitted black olives
• 1/3 cup (75 mL) thinly sliced red onion
• 1 1/2 cups (375 mL) croutons
• 1 pkg (175 g) San Daniele® Mortadella
• 1 pkg (125 g) San Daniele® Prosciutto

Directions

1. Red Wine Vinaigrette: In large bowl, whisk together oil, vinegar, garlic, mustard, oregano, salt and pepper. Stir in parsley.
2. Salad: Add lettuce to bowl; toss until evenly coated. Add tomatoes, cheese, pickled vegetables, olives and onion; toss well.
3. Divide among 6 plates; top with croutons. Arrange prosciutto and mortadella on top.
4. Tip: Serve with grated Parmesan cheese if desired.