Chop up what you love, drizzle on the viniagrette, and serve with a crusty loaf of italian bread for a wonderful Sunday night meal. Here's how I like to make it to serve about 4: Approximately 3-4 cups of romaine lettuce, torn into small pieces 3-4 roma tomatoes, halved, seeded, and diced 1/2 cup hard salami (I like Genoa), but in to small cubes 1/4 cup olives (I use pitted green) 1/2 cup fresh mozzarella, cubed 1/2 cup garbanzo beans 1/2 small red onion, diced 1/2 red pepper, diced Garnish with a whole pepperoncini, yum! Dressing: 1/4 cup vinegar (I usually use red wine, but you can try balsamic or white vine vinegar too) 3/4 cups olive oil 1 tablespoon Milford Spice Company Wild Harvest Oregano 1 tablespoon lemon juice 2 cloves fresh garlic, minced salt and pepper to taste Whisk until well blended (I like to store mine in a mason jar - you can shake it up this way and it is easy to store!) Combine all salad ingredients, mix well. Drizzle with Wild Harvest Oregano Viniagrette, add a well-placed pepperoncini and serve with a crusty italian bread. Yummy!

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