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Buca Di Beppo's 1893 Salad

Courses: Salads

Recipe Ingredients

4 oz 113gItalian vinaigrette dressing
4 oz 113gRoasted red peppers
3 oz 85gFeta cheese - crumbled
3 oz 85gProvolone cheese - diced
1 oz 28gThinly-sliced pepperoni
1 1/2 oz 42gThinly-sliced mortadella
3   Pepperoncini peppers
2   Black olives
2   Green olives
3 oz 85gRed onions - julienned
7 oz 198gCucumbers - sliced, halved
8 oz 227gRoma tomatoes - wedged
20 oz 568gLettuce mixture

Recipe Instructions

Place the greens, tomatoes, onions, and cucumbers in a mixing bowl. Add the dressing and toss well. Mound onto a plate. Lay mortadella across one side of the salad and the pepperoni across the other. Spread diced provolone over the top. Place roasted peppers over the provolone cheese. Place crumbled feta over the peppers. Place pepperoncini over the top. Place the black olives on each end of the plate and the green olives on the sides and serve.

This recipe yields ?? servings.


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