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Imperial Salad Bowl

21st.Century.Chef's picture
Ingredients
  Shredded red cabbage 4 Cup (64 tbs)
  Broken iceberg lettuce 8 Cup (128 tbs)
  Limestone lettuce/Red-tipped leaf lettuce 1 , broken
  Thinly sliced salami 1⁄2 Pound, quartered
  Provolone 1⁄2 Pound, cut into thin sticks
  Red onion 1 , sliced
  Ripe olives 1⁄4 Cup (4 tbs)
  Pimiento strip 1⁄4 Cup (4 tbs)
  Creamy italian dressing 1⁄2 Cup (8 tbs)
  Herb flavored croutons 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
Directions

1. Layer the cabbage in the bottom of a large salad bowl. Layer the iceberg lettuce over the cabbage; arrange the leaf lettuce over the iceberg as the next layer.
2. Pile the salami pieces in the center of the bowl. Arrange the Provolone, spoke-style, around the salami. Garnish the salad with the red onion rings, ripe olives and pimiento strips. Cover the bowl with plastic wrap and refrigerate until serving time.
3. To serve, add the Creamy Italian Dressing and toss to coat the salad evenly with the dressing. Sprinkle the top with the herb-flavored croutons and freshly ground pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Sausage
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Servings: 
6

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