Imperial Salad Bowl
|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|
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.