Italian Salad With Balsamic Vinaigrette - cooking recipe

Ingredients

SALAD
1 head romaine lettuce (about 1-1/4 pounds)
1/4 lb sliced salami
1/3 cup roasted red pepper, drained and sliced
1/3 cup red onion, chopped
1 1/2 cups ripe black olives, pitted and chopped
1/2 cup provolone cheese, diced
BALSAMIC VINAIGRETTE
1/2 cup balsamic vinegar
1 tablespoon dijon-style mustard
1 pinch salt and pepper
2 tablespoons chopped fresh herbs (such as a combination of basil, oregano and thyme)
1/2 cup canola oil

Preparation

Combine all salad ingredients in a large bowl. Toss to combine.
Dress with Balsamic Vinaigrette.
BALSAMIC VINAIGRETTE.
Combine the vinegar, mustard, salt and pepper and chopped herbs in the bowl of a blender or food processor.
Process on high speed until the mixture is well blended.
With the motor running, carefully pour in the oil in a steady stream.
Store in the refrigerator after use. (Vinaigrette will last about 2 weeks in the refrigerator.).