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Ingredients:

DRESSING:
1/3 cup red wine vinegar
1/2 cup olive or vegetable oil
1 teaspoon Dijon style mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 garlic cloves, minced, or 1 teaspoon chopped garlic in water (from 4.5-ounce jar)

SALAD:
6 cups torn lettuce leaves
12 thin slices provolone cheese
1 (3 1/2-ounce) package giant-sized sliced pepperoni
2 large tomatoes, cut into wedges
8 large fresh mushrooms, sliced
8 pitted ripe olives


1. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Let stand at room temperature for 30 minutes to blend flavors.

2. To serve, place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange cheese and pepperoni cones, tomatoes, mushrooms and olives over lettuce. Drizzle with dressing.

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