Tuesday, June 24, 2014
Flavorful Italian Cobb Salad Made Lighter
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
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:
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.)