Chef Stella Salad

• 2 cups mesclun salad mix
• 1/4 cup roasted red pepper strips
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 5 oil-cured black olives, such as kalamata or Gaeta, pitted
• 3 pepperoncini pickled peppers
• 2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)
• 1 -ounce thinly sliced prosciutto
• Special equipment: 2 heavy-duty, gallon-sized resealable plastic bags

1. Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated.
2. Combine the remaining ingredients in the second plastic bag and shake to mix.
3. Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up.
4. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.)
5. Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.
6. To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.

mesclun salad mix, red wine vinegar, olive oil, freshly ground black pepper, kosher salt, oilcured black olives, pepperoncini, deli, bags

Taken from www.foodnetwork.com/recipes/chef-stella-salad-recipe.html (may not work)