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Italian Salad

Serves: 1​​

-1 bag of washed baby spinach
-12 cherry or grape tomatoes, cut in half
-1 oz Parmesan cheese, cut into matchsticks
-2 small slices sopressata, turkey pepperoni or other deli meat of your choice, cut into thin strips
-10 pitted olives, cut in half or in rings
-2 teaspoons olive oil
-1 teaspoon red wine vinegar
-1 teaspoon lemon juice
-fresh ground black pepper  


1. Divide spinach between two medium bowls.
2. In a small bowl, combine olive oil, black pepper, lemon juice and balsamic vinegar.  
3. Divide between the two bowls, and toss.  
4. Divide cheese, tomatoes, sopressata, and olives between the two bowls. 
5. Serve immediately, or refrigerate for up to 24 hours.    
6. Enjoy!