Description
INGREDIENTS |
8 oz. ( 4 each,1/2 oz) Bonici Sliced Sandwich Pepperoni |
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