INDULGENCE SALAD

This meal started off as a salad version of a Muffuletta sandwich, but when I came up short on a few ingredients, I decided to indulge in a fridge and pantry raid rather than waste time and gas running to the grocery store. Did the indulgence pay off? Yep. My guys—and I–cleaned our plates.

5 cups chopped iceberg lettuce

3 cups fresh baby spinach

1/2 cup grated or matchstick carrots

1/2 cup diced red bell pepper

1/2 cup thinly sliced celery

1 cup chopped cucumber

3/4 cup halved grape tomatoes

1-1/2 cups croutons (I made mine–sliced baguette, spray olive oil, salt, pepper, and toasting in the oven–but store bought saves time)

1/4 cup chopped pepperoncini

1/4 cup sliced kalamata olives

3/4 cup sliced green olives with pimientos

2 green onions, sliced thin

1-1/2 cup diced ham

1 cup diced provolone cheese

1 cup diced salami

1 avocado, peeled, pitted, and diced

2 tbsp capers

2 tbsp pine nuts

1) Set out four plates (or make one pass-around-the table salad in a large bowl)

2) Providing you’ve done all your chopping, grating, dicing, and slicing, assembly is a cinch. Simply layer each salad in order of ingredients listed, then serve with your favorite salad dressing and settle down to a meal of indulgence.

Servings: 4