This updated version of California's classic salad is full of great Italian flavor!
4 ounces thinly sliced Genoa or Romano salami, cut into strips
6 to 8 cups chopped romaine lettuce
1/3 cup thinly sliced red onion
1/2 cup Italian vinaigrette
3 hard-cooked large Dierbergs eggs, chopped
4 ounces provel cheese ropes (about 1 cup)
1 can (2.25 ounces) sliced ripe olives, drained
2 cups halved grape tomatoes
Freshly ground black pepper
In medium skillet, cook salami over medium-high heat stirring occasionally until crisp. Set aside on paper towels to drain. In large salad bowl, combine lettuce and red onion; drizzle vinaigrette over top and toss until well mixed. Arrange salad on 4 individual serving plates. Arrange chopped egg, salami, cheese, olives, and tomatoes in bands across top of each salad. Season with pepper.
Makes 4 servings
Servings: Per servingCalories: