Buca di Beppo 1893 Salad
ready in: under 30 minutes
recipe id: 12950
4 ounces Italian vinaigrette salad dressing
4 ounces roasted red bell peppers
3 ounces feta cheese, crumbled
3 ounces provolone cheese, diced
1 ounce pepperoni, thinly sliced pieces
1 1/2 ounce mortadella, thinly sliced pieces
3 pepperoncini peppers
2 black olives
2 green olives
3 ounces red onions, julienned
7 ounces cucumbers, sliced and halved
8 ounces Roma tomatoes, wedged
20 ounces lettuce mixture
Place the greens, tomatoes, onions, and cucumbers in a mixing bowl. Add the dressing and toss well. Mound onto a plate.
Lay mortadella across one side of the salad and the pepperoni across the other.
Spread diced provolone over the top.
Place roasted peppers over the provolone cheese.
Place crumbled feta over the peppers.
Place pepperoncini over the top.
Place the black olives on each end of the plate and the green olives on the sides and serve.
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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.