- 1 package (16 ounces) ready-to-serve salad greens
- 1 package (2-1/2 ounces) sliced pastrami, cut into 1/2-inch pieces, optional
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 4 plum tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/3 cup Italian salad dressing
- 1 cup salad croutons
- Sliced ripe olives, optional
- In a large salad bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Top with croutons and olives if desired. Yield: 12 servings.
Originally published as Robust Italian Salad in Quick Cooking March/April 2000, p7
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