Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended. | 2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.). | 3. For the salad, combine all the salad ingredients and toss. | 4. Dress with Italian Vinaigrette just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
dijon mustard	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
basil	1 1/2	tablespoons	chopped	0.9142	0.1053	0.1252	0.0254
oregano	1 1/2	tablespoons	chopped	11.925	3.1014	0.405	0.1926
thyme	1 1/2	tablespoons	chopped	3.636	0.8802	0.2002	0.0605
olive oil	1/2	cup		954.72	0.0	0.0	108.0
romaine lettuce	1		cut	7.99	1.5463	0.5781	0.141
red pepper	1	jar	roasted drained sliced	-	-	-	-
salami	1/4	lb	sliced cut	295.9747	2.1546	14.2884	25.1749
red onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
black olive	1 1/2	cups	pitted chopped	-	-	-	-
provolone cheese	1	cup	diced	463.32	2.8248	33.7656	35.1384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.