Steakhouse Salad
4
25 minutes
Ingredients
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Homemade Vinaigrette:
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1/2 orange, juiced
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1/3 cup Star extra virgin olive oil
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2 tbsp sugar
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2 tbsp Star white wine vinegar
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1 tbsp honey
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1 tsp dried Italian seasoning
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1/4 tsp garlic powder
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Salad Ingredients:
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2 heads romaine lettuce, diced
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1 cup tomatoes, diced
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1 cup mushrooms, sliced
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1/4 cup red onions small, diced
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1/2 cup Cara Mia green olives, halved
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1/2 cup Cara Mia hearts of palm, sliced
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1/2 cup Cara Mia marinated artichoke hearts, chopped
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1/2 cup blue cheese, crumbled
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1/4 romano cheese, shredded
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5 – 8 oz. salami or pepperoni, diced into very small pieces
Instructions
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1.
Start with the salami. Dice it into very small pieces. Add two tablespoons of Star Extra Virgin Olive Oil to a heavy skillet over medium heat. Add the minced salami. Fry until crispy 8-10 minutes.
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2.
While the salami is frying, prepare the vinaigrette – add all of the ingredients to a small jar with a screw top lid. Shake vigorously. Set aside – give a good shake prior to dressing the salad.
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3.
Remove the salami when crispy and allow it to drain on a paper towel. Set aside.
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4.
Prepare the salad ingredients and add everything to a large bowl. Chop the lettuce, slice the mushrooms and tomatoes. Dice the onions.
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5.
Chop the artichokes into bite-sized pieces. Slice the hearts of palm and green olives. Add to the salad.
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6.
Add the crumbled blue cheese and freshly grated Ramano cheese. Top the salad with the fried salami.
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7.
Shake the vinaigrette then lightly dress the salad. Enjoy as a meal or with your favorite grilled meat!
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8.
Store leftover vinaigrette in the refrigerator. It will keep for one week refrigerated. It will also be your new favorite salad dressing!
