• 1serving
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups mesclun salad mix

  2. 1/4 cup roasted red pepper strips

  3. 2 tablespoons red wine vinegar

  4. 1 tablespoon olive oil

  5. 1/8 teaspoon freshly ground black pepper

  6. 1/8 teaspoon kosher salt

  7. 5 oil-cured black olives, such as kalamata or Gaeta, pitted

  8. 3 pepperoncini pickled peppers

  9. 2 ounces deli-sliced mozzarella cheese , at room temperature (1 long rectangle slice or 2 square slices)

  10. 1-ounce thinly sliced prosciutto

  11. Special equipment: 2 heavy-duty, gallon-sized resealable plastic bags

Instructions Jump to Ingredients ↑

  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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