4 cups fresh baby arugula
4 cups chopped romaine lettuce
15- 20 fresh basil leaves, torn into pieces
2 cups halved red and yellow cherry tomatoes
1 cup medium red bell pepper, sliced
1 cup medium onion, sliced
1 cup sliced mushrooms
1 small can sliced black olives
8 ounces bocconcini (small mozzarella balls)
Dash crushed red pepper (optional)
Meat lover? Add on some sliced pepperoni or browned Italian sausage!
4 Tbsp. olive oil
4 tsp. red wine vinegar
4 Tbsp. tomato or pizza sauce, no sugar added
2 tsp. dried oregano
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.
- Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, olives and dressing in a large serving bowl; toss gently to blend.
- Top with bocconcini and crushed red pepper (if desired); serve immediately.