Pepperoni Italian Chopped Salad

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  Turkey pepperoni
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  Lettuce, Romaine
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  Tomato
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  Bell Pepper
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  Yellow Onion
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  Olives, Black, Canned, Pitted(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Olive oil(80g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(45g)
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  Garlic(5g)
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  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 teaspoon fine sea salt
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  1/2 teaspoon freshly-cracked black pepper

Instructions

1. 1Dice the romaine lettuce into bite-sized pieces, roughly chop the tomato and bell pepper into ½-inch chunks, thinly slice the red onion, mince the fresh garlic, and drain the black olives if using canned.
2. 2Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the turkey pepperoni slices and cook for 3–4 minutes, stirring occasionally, until the edges are slightly crispy and browned. Transfer to a paper towel to cool and drain excess oil.
3. 3In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, and Dijon mustard until fully combined. Season to taste.
4. 4In a large mixing bowl, combine the diced romaine, chopped tomato, bell pepper, red onion, and drained black olives.
5. 5Pour the dressing over the vegetables and toss until evenly coated.
6. 6Add the cooled pepperoni slices and grated Parmesan to the bowl and toss gently to combine.
7. 7Divide the salad evenly into 4 airtight containers while still cool, seal, and refrigerate until ready to eat.