Recipe courtesy of George Stella

Chef Stella Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 1 serving
  • Nutrition Info
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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
  1. 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.
  2. 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.
  3. To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.
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