Tuesday, June 24, 2014

Italian Cobb Salad

I love the  idea of Cobb salad, but  I don`t eat pork or salty meats. So I used Smoked Turkey. It so  refreshing on  a hot summer day  and it serves 4.
8 oz. Bocconcini ( Mozzarella Balls)
12- 14   whole Golden  Pepperoncini`s
1/2 cup  Smoked Turkey sliced and  cut into inch size pieces
1/3 cup  Non Pareil Capers  drained
3/4 cup whole pitted black olives drained
3 hard boiled eggs, sliced
7.5 oz.  jar marinated Artichoke hearts drained
1 pint cup cherry tomatoes cut in half
1 teaspoon dry  Basil
5 oz. or abt. 4 large handfuls of  mixed  greens
Instructions :
Arrange  the greens in a large  platter or a pasta bowl.
Place the  turkey, pepperoncini,   black olives,  sliced eggs, artichoke hearts, and cherry tomatoes halves, capers, Bocconcini  decoratively  in rows over the greens   and sprinkle the dry basil over the salad.
Cover and refrigerate until serving.
Drizzle the  salad  with your  favorite store  bought Italian dressing or make your own and serve.
Basic Italian Salad Dressing  recipe:
Ingredients : 
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)