- Italian Vinaigrette:
- 1/2 cup balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons chopped herbs, a mixture of basil, oregano and thyme
- 1/2 cup CRISCO® Pure Olive Oil
- Chopped Italian Salad:
- 1 head romaine lettuce, torn into bite-sized pieces
- 1/3 cup sliced roasted red bell peppers, drained
- 1/4 pound sliced salami, cut into strips
- 1/3 cup chopped red onion
- 1 1/2 cups sliced ripe black olives
- 1 cup diced provolone cheese
- Combine vinegar, mustard, salt, pepper and herbs in a food processor or blender. Process on high speed until the mixture is well blended. With the motor running, slowly add olive oil in a steady stream.
- Toss salad ingredients together to combine. Add vinaigrette. Stir until evenly coated.