Recipe courtesy of George Stella
Chef Stella Salad
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 394 calorie
- Saturated Fat
- 11 grams
- Carbohydrates
- 8 grams
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 394 calorie
- Saturated Fat
- 11 grams
- Carbohydrates
- 8 grams
Ingredients
Salad:
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
Pinwheel:
2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)
1-ounce thinly sliced prosciutto
Directions
Special equipment:
2 heavy-duty, gallon-sized resealable plastic bags- Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated. Combine the remaining ingredients in the second plastic bag and shake to mix.
- Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.) Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.
- To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.
