Monday, October 22, 2018

{soups-salads-and-salad-dressings} Italian Chopped Salad with Fennel & Mortadella

 

Italian Chopped Salad with Fennel & Mortadella-Rachael Ray Magazine October, 2018

It's everything you love about an Italian Combo in salad form.

https://www.rachaelraymag.com/recipe/italian-chopped-salad-with-fennel-mortadella?hid=3428a5b01ba787cb91f31603735df816ab63edd0&did=294351-20181020&utm_campaign=rrmag-weekly-bites_newsletter&utm_source=rachaelraymag.com&utm_medium=email&utm_content=102018&cid=294351&mid=15683589909

Start to Finish: 15 minutes

Servings: 4

Ingredients

2 Tbsp. EVOO

2 Tbsp. white balsamic vinegar

1 tsp. Dijon mustard

3 cups sliced romaine hearts

1 small fennel bulb, halved and very thinly sliced

1/2 cup coarsely chopped drained giardiniera

1/2 cup diced sliced Mortadella

1/2 cup thinly sliced fresh basil

1/4 cup diced sliced provolone

 

Preparation

In large bowl, whisk oil, vinegar, and Dijon. Toss with remaining ingredients; season. 

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