3 May 2011
|Onion||1 Medium, thinly sliced|
|Pepperoni||8 Ounce, thinly sliced|
|Crumbled bleu cheese||1⁄4 Cup (4 tbs)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Fresh spinach||10 Ounce, washed thoroughly, dried and chopped|
|Iceberg lettuce head||1⁄2 , chopped|
|Freshly ground pepper||To Taste|
One day before serving, separate onion slices into rings and place in large bowl; add pepperoni slices and bleu cheese.
Add oil, vinegar, salt and pepper.
Toss in the spinach and lettuce.
Chill salad overnight in covered bowl.
Pepperoni Salad Recipe