Italian Salad With Balsamic Vinaigrette

• SALAD
• 1 head romaine lettuce (about 1-1/4 pounds)
• 1/4 lb sliced salami
• 1/3 cup roasted red pepper, drained and sliced
• 1/3 cup red onion, chopped
• 1 1/2 cups ripe black olives, pitted and chopped
• 1/2 cup provolone cheese, diced
• BALSAMIC VINAIGRETTE
• 1/2 cup balsamic vinegar
• 1 tablespoon dijon-style mustard
• 1 pinch salt and pepper
• 2 tablespoons chopped fresh herbs (such as a combination of basil, oregano and thyme)
• 1/2 cup canola oil

1. Combine all salad ingredients in a large bowl. Toss to combine.
2. Dress with Balsamic Vinaigrette.
3. BALSAMIC VINAIGRETTE.
4. Combine the vinegar, mustard, salt and pepper and chopped herbs in the bowl of a blender or food processor.
5. Process on high speed until the mixture is well blended.
6. With the motor running, carefully pour in the oil in a steady stream.
7. Store in the refrigerator after use. (Vinaigrette will last about 2 weeks in the refrigerator.).

salad, romaine lettuce, salami, red pepper, red onion, black olives, provolone cheese, vinaigrette, balsamic vinegar, mustard, salt, fresh herbs, canola oil

Taken from www.food.com/recipe/italian-salad-with-balsamic-vinaigrette-165569 (may not work)