Chop-Chop Salad

Chop-Chop Salad
Serves 4 (Easy)


Prep time: 20 minutes
Make ahead: Dressing can be made several days in advance; refrigerate until ready to use.
Tip: The dressing for this salad is a great all-purpose vinaigrette. Double the recipe and keep it in the refrigerator to use as both a salad dressing and a marinade for meats.

Dressing:
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs or 1 tablespoon dried ( use a mixture of basil, oregano and thyme)
1/2 cup olive oil
Salt and pepper to taste

1 head romaine lettuce, chopped
1 English cucumber; peeled and diced
1/4 pound sliced salami, chopped
1/3 cup roasted red peppers (one 4 ounce jar), drained and chopped
1/3 cup red onion, chopped
1/2 cup ripe black olives, pitted and chopped
1/2 cup provolone cheese, diced
In the bowl of a blender or food processor, combine the vinegar, mustard and herbs. Process until well combined. With the motor running, add the oil in a steady stream. Season to taste with salt and pepper.

In a large bowl combine the chopped salad ingredients. Toss with dressing; serve.



A radio host, television personality and cooking school director, Amy Tobin has her finger on the pulse of what the home cook really wants. The recipes included in her book, Amy's Table: Food for Family and Friends, are do-able and feature fresh, accessible ingredients. Most are quick and easy because Amy feels "Great cooking should be great fun" Her passion for good food is matched by her passion for a warm and comfortable dining experience each and every time that a guest joins her at Amy's Table. Her favorite part of any gathering is the relaxed and contented mood at the end of a good meal. Home cooks will share that same contentment at their own tables when they prepare dishes from Amy's Table.

Reprinted with permission. Copyright: Amy's Table: Food for Family and Friends Orange Frazer, Wilmington, OH

Complementary Wines: Chardonnay, Gewürztraminer, Pinot Noir, Rioja, Sauvignon Blanc

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