Chef Stella Salad

Name: Chef Stella Salad
Ingredients: 2 cups mesclun salad mix; 1/4 cup roasted red pepper strips; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; 5 oil-cured black olives, such as kalamata or Gaeta, pitted; 3 pepperoncini pickled peppers; 2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices); 1 -ounce thinly sliced prosciutto; Special equipment: 2 heavy-duty, gallon-sized resealable plastic bags

11 ingredients

6 steps

Ingredients

2 cups mesclun salad mix
1/4 cup roasted red pepper strips
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
5 oil-cured black olives, such as kalamata or Gaeta, pitted
3 pepperoncini pickled peppers
2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)
1 -ounce thinly sliced prosciutto
Special equipment: 2 heavy-duty, gallon-sized resealable plastic bags

Directions

1

Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated.
2

Combine the remaining ingredients in the second plastic bag and shake to mix.
3

Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up.
4

(If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.)
5

Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.
6

To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.