From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Vinaigrette:
Salad:
TO PREPARE:
For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.
For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.
SERVES: 12
Vinaigrette:
- 6 Tablespoons olive oil
- 2-1/2 cup Tablespoons red wine vinegar
- 2 Tablespoons chili sauce
- 1 Tablespoon freshly Grated Parmesan cheese
- 1 garlic clove, minced
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Salad:
- 1 head lettuce, torn into bite-sized pieces
- 3 Roma tomatoes, chopped
- 8 ounces Provolone cheese, cut into 1/2 inch cubes
- 1-1/2 cups coarsely chopped artichoke hearts
- 1 (6-ounce) can pitted black olives, drained
- 1 package sliced pepperoni
- 1/2 cup drained garbanzo beans
- 6 mushrooms, sliced
- 1/2 cup freshly grated Parmesan cheese
TO PREPARE:
For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.
For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.
SERVES: 12
