THE Salad
An easy salad for a crowd, great for potlucks, picnics and BBQs
Ingredients
- 4 pkgs 8.5 oz, Barilla Ready Pasta {or any cooked pasta}
- 1 6 oz baby spinach leaves
- 2 heads romaine lettuce
- 1 pint cherry tomatoes
- 10 oz. frozen sweet corn kernels, thawed
- 6 oz. mini pepperoni
- 1 English cucumber
- Chopped cooked bacon pieces or packaged real bacon pieces
- 6 oz. shredded Gouda cheese
- 3 oz. grated or shredded Italian blend cheese or Parmesan
- Bottled or homemade Italian vinaigrette {I used Ken’s Chef Reserve Italian}
Instructions
- Microwave pasta according to package directions.
- Chop spinach and romaine into bite sized pieces.
- Cut cucumber into slices, then quarter the slices.
- Quarter or half cherry tomatoes.
- Place in a large salad bowl and top with corn, pepperoni, bacon and Gouda cheese. Add 2 oz. of the Italian cheese. Toss well. Add dressing to taste and toss again. Top with remaining cheese and refrigerate until serving time.