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.) Balsamic Vinaigrette (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 into 1/2" 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