Description

1 oz. Wilson Hard Salami

1 oz. Red onion, julienne.

2 oz. (1 c.) Red, yellow, and green bell peppers, fresh, julienne

1/4 c. Basil leaves, fresh, torn

2 oz. (1/4 c.) BalsamicVinaigrette (see recipe)

2 oz. (1 c.) Garlic croutons, prepared

Balsamic Vinaigrette

27 oz. (3¾ c.) yields

8 oz. (1 c.) Balsamic vinegar

2 oz. (1/2 c)Shallots, fresh, minced

1 oz. (1/4 c.) Garlic, fresh, chopped

2 tsp.Sugar

2 tsp.Kosher salt

2 tsp.Black pepper, coarse-ground

16 oz.(2 c.) Olive oil

Directions:

Cover the Canadian bacon and pepperoni completely and slack separately in the refrigerator between 32°F and 36°F prior to use.Slice the thawed Canadian bacon and pepperoni into quarters; cover completely and hold refrigerated at 40°F or below.Slice the salami into1/2" slices and julienne; cover completely and hold refrigerated at 40°F or below.

Combine the sliced meats in a large bowl and toss to blend. Hold refrigerated at or below 40°F.Combine the peppers and onion in a bowl and toss to blend. Hold refrigerated at or below 40°F.Serving size: 7½ oz.salad plus 2-oz.dressing