Sicilian Salad

Name: Sicilian Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams jar pickled banana peppers, drained and sliced; 4 ribs celery ribs, chopped; 163 grams jar sliced green olives with pimientos, drained; 255 grams package iceberg lettuce blend; 118 milliliters Italian salad dressing; 56 grams cubed part-skim mozzarella cheese; 113 grams chopped pepperoni; 3 plum tomatoes, chopped

Sicilian Salad is a hor d'oeuvre that serves 10. Watching your figure? This gluten free and primal recipe has 142 calories, 5g of protein, and 11g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of pickled banana peppers, part-skim mozzarella cheese, olives, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 15 minutes. Users who liked this recipe also liked Sicilian Salad, Sicilian Escarole Salad, and Sicilian Orange Salad.

Instructions

In a large bowl, combine the first seven ingredients.

Equipment you will use

Bowl

Drizzle with dressing and toss to coat.

Equipment

Bowl

Ingredients

Servings:

454grams

jar pickled banana peppers, drained and sliced 4ribs

celery ribs, chopped 163grams

jar sliced green olives with pimientos, drained 255grams

package iceberg lettuce blend 118milliliters

Italian salad dressing 56grams

cubed part-skim mozzarella cheese 113grams

chopped pepperoni 3

plum tomatoes, chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.