Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Parmigiano Reggiano; thinly sliced |
| 1 \N | Roasted pepper cut lengthwise into strips |
| 2 ounces | Chopped green olives |
| 1 cup | Diced celery hearts |
| 2 tablespoons | Olio Carli Extra Virgin Olive Oil |
| 1 tablespoon | Balsamic vinegar |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
Combine all ingredients, toss and serve.
Serves 4 to 6 people.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998