Ingredients
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1 (8 ounce) package greens
1 (5 ounce) package baby lettuce
4 cups grape tomatoes
1/2 red onion, thinly sliced, separated in rings
1/2 sweet red pepper, cut in bite-size strips
1 (15 ounce) can cannellini beans, rinsed and drained
6 ounces link pepperoni, casing removed, and thinly sliced
4 ounces crumbled blue cheese
1 (5 1/2 ounce) box italian seasoned croutons
Herb Dressing
1/2 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1/4 cup snipped flat-leaf Italian parsley
1/4 cup fresh basil (freshly snipped)
4 garlic cloves, minced
1 teaspoon sea salt or 3/4 teaspoon salt
1/2 teaspoon black pepper
Preparation
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In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
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