Ingredients

• 2 cups mesclun salad mix
• 1/4 cup roasted red pepper strips
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 5 oil-cured black olives, such as kalamata or Gaeta, pitted
• 3 pepperoncini pickled peppers
• 2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)
• 1-ounce thinly sliced prosciutto

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Instructions

1. Special equipment: 2 heavy-duty, gallon-sized resealable plastic bags
2. Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated. Combine the remaining ingredients in the second plastic bag and shake to mix.
3. Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.) Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.
4. To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.