Serves 8
2 heads romaine hearts, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 oz. black olives, chopped
1 carrot, peeled & chopped
½ cucumber, peeled, seeded, chopped
2 large beef steak tomatoes, chopped
4 oz. mozzarella, sliced & cut into small pieces
1 tsp. dry oregano
Place ingredients in bowl. Toss with dry oregano. Drizzle with white balsamic vinaigrette and serve.
*This salad can be made in large quantities and hold up to 15 minutes while refrigerated.
*Also, might want to add sliced and cut coppa for additional zip.
