□ 8 oz. Pepperoni, sliced thin
□ 2 cloves garlic, minced (can use less if desired)
□ 2 Italian tomatoes OR 1 regular; cored, seeded, diced
□ 4 hard-cooked eggs, chopped
□ 4 oz. Provolone cheese, cubed
□ 1/4 c. Fresh grated Parmesan cheese
□ 2 tbsp. Chopped fresh basil OR 2 tsp. Dry
□ 3 tbsp. Fresh chopped parsley
□ Spinach leaves for garnish
□ 2 cloves garlic, minced (can use less if desired)
□ 2 Italian tomatoes OR 1 regular; cored, seeded, diced
□ 4 hard-cooked eggs, chopped
□ 4 oz. Provolone cheese, cubed
□ 1/4 c. Fresh grated Parmesan cheese
□ 2 tbsp. Chopped fresh basil OR 2 tsp. Dry
□ 3 tbsp. Fresh chopped parsley
□ Spinach leaves for garnish
DRESSING:
□ 4 tbsp. Red wine vinegar
□ 1 tbsp. Dijon mustard
□ 1/2 c. Olive oil
□ 1 tbsp. Dijon mustard
□ 1/2 c. Olive oil
Dressing: Combine vinegar and mustard. Slowly whisk in oil until thick. Add garlic and mix.Salad: Bring 2 quarts of salted water to boil; add potatoes, cook 3 minutes or until just about tender. Add pepperoni, cook 1 minute longer. Drain in colander. While still hot, toss with the dressing. Add tomatoes, eggs, cheese, basil and parsley and toss together. Garnish edges of plate with spinach leaves; place salad in center. Serve warm. Serves 6 to 8.
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