Tuscan Salad

Tuscan Salad With Cello® Riserva Traditional Romano
4 Servings cook time
5 mins.



1/2 cup extra virgin olive oil
3 tbsp. balsamic vinegar
1 small garlic clove, chopped
3 tsp. Cello Riserva Traditional Romano, grated
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper


6 cups Italian or spring salad greens
8 oz. roast beef, cubed
6 oz. hard salami, cubed
1 jar (7.5 oz) marinated quartered artichoke hearts, drained
1/2 cup roasted red pepper, cut in strips, drained
1/2 cup pitted kalamata olives, halved
1/4 cup chopped red onion
4 oz. Cello Riserva Traditional Romano, shaved


  1. Place all dressing ingredients in a blender; process 10 seconds or until smooth.
  2. In large bowl, combine all salad ingredients except shaved cheese; toss well. Drizzle dressing over salad; toss to coat. Divide among 4 large salad bowls. Top with shaved cheese. Serve immediately.