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For Electric Cooperative Members

1/4 cup extra-virgin olive oil
2 tablespoons seeded, chopped hotcherry peppers (2-3 peppers) from jar
2 tablespoons plus 2 teaspoons red wine vinegar
1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley
1 tablespoon grated Parmesan cheese
Pinch freshly ground black pepper
8 cups crisp salad greens, such as escarole, romaine lettuce or frisée lettuce
1/4 pound fresh mozzarella (salt-free or low-salt aged, if fresh not available), cut into half-inch cubes
2 ounces sweet or hot soppressata (a type of Italian salami) or substitute hard salami, cut into thin strips
4-6 black olives, pitted and coarsely chopped
2 jarred roasted red bell peppers (about 1 cup), sliced in thin strips
1/4 cup chopped red onion

To make vinaigrette, combine olive oil, chopped cherry peppers with some liquid from jar, vinegar, parsley, Parmesan and black pepper in bowl and whisk. In salad bowl, combine greens, mozzarella, salami, olives, red bell pepper and onion. Drizzle vinaigrette on top and toss to coat well. Divide salad among four plates, making sure each serving has equal amount of the different ingredients, and serve.

Servings: 4. Serving size: about 21/2 cups. Per serving: 325 calories, 12.6 g protein, 25.8 g fat, 9.9 g carbohydrates, 630 mg sodium, 35 mg cholesterol.

Tom Valenti, You Don’t Have to be Diabetic to Love This Cookbook