| Ingredient |
Quantity |
Method |
|
|
|
Cover the Canadian bacon and pepperoni completely and slack separately in the refrigerator between 32° and 36°F prior to use.
Slice the thawed Canadian bacon and pepperoni into quarters; cover completely and hold refrigerated at 40°F or below. |
|
|
|
Slice the salami into 1/8" slices and julienne; cover completely and hold refrigerated at 40°F or below.
Combine the sliced meats in a large bowl and toss to blend. Hold refrigerated at or below 40°F. |
|
|
Red yellow and green bell peppers fresh julienne
|
2 oz |
|
|
Red onion julienne
|
1 oz |
|
|
Combine the peppers and onion in a bowl and toss to blend. Hold refrigerated at or below 40°F. |
|
|
Basil leaves fresh torn
|
1/4 cup |
|
|
Balsamic Vinaigrette see recipe
|
2 oz |
|
|
Garlic croutons prepared
|
2 oz |
|
|
To assemble a single serving: Combine 2½ ounces of sliced meat, 3 ounces of vegetables, ¼ cup of loose packed basil, 2 ounces of balsamic vinaigrette, and 2 ounces of croutons in a large bowl and toss to blend. Arrange in a bowl; serve. |
|
|
Balsamic Vinaigrette
|
|
|
|
Yield 27 oz 3 Three-Fourths cups
|
|
|
|
Balsamic vinegar
|
8 oz |
|
|
Shallots fresh minced
|
2 oz |
|
|
Garlic fresh chopped
|
1 oz |
|
|
Sugar
|
2 tsps |
|
|
Kosher salt
|
2 tsps |
|
|
Black pepper coarse ground
|
2 tsps |
|
|
Olive oil
|
16 oz |
|
|
Combine the balsamic vinegar, shallots, garlic, sugar, salt, and pepper in a large bowl and whisk to blend. Slowly add the olive oil, whisking constantly, until fully blended. Reserve. |
|
Nutrition Facts
-
Serving Size:
(397g)
- Servings Per Container:
- Amount Per Serving
- Calories
850
Calories from Fat
520
% Daily Value*
-
89%
Total Fat
58g
-
17
%Cholesterol
50
mg
-
75
%Sodium
1810
mg
-
19
%Total Carbohydrate
57
-
Vitamin C
340
%Vitamin A
50
%
Iron
20
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.