From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 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

  • 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


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.


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