I made this salad for dinner as a tribute to the side salads I used to get at Christopher’s, a deep dish pizza restaurant that was a family favorite back in Ohio. I figured the meat and cheese would make it filling enough to be a meal. Served with a side of baked zucchini and red jalapenos topped with a bit of tomato sauce and mozzarella.
1 cup romaine lettuce
handful grape tomatoes
1 oz pepperoni slices
1 oz shredded mozzarella cheese
4 black olives
2 pepperoncini, sliced into rings
1 tbsp Italian dressing (I made my own)
Toss ingredients with dressing. Serves one.