Pepperoni & Vegetable Toss

By polledl

The salad dressing for this salad is really versatile. Grandma used this basic recipe for nearly all of her salad dressings and marinades. Sometimes she omitted the sugar and added 1 teaspoon Dijon-style mustard. The result was a delicious vinaigrette. Sometimes she crushed and added a clove of garlic for a garlic mustard vinaigrette or marinade.
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Ingredients

• 1/2 cup vegetable oil
• 1/4 cup red-wine vinegar
• 2 tablespoons sugar4 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 ounces thinly sliced pepperoni
• 1/2 medium head green cabbage
• 1 medium cucumber1 small green bell pepper
• 6 radishes3 green onions
• 1/4 cup sliced black olives1 large avocado

Details

Preparation time 36mins
Cooking time 156mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1For salad dressing, combine vegetable oil, vinegar, granulated sugar, lemon juice, salt and black pepper in a jar with a lid. Shake to mix thoroughly.
.2For the salad, cut the pepperoni slices in half. Shred cabbage.
.3Slice the cucumber and bell pepper. Slice the radishes and green onions.
.4Combine pepperoni, cabbage, cucumber, bell pepper, radishes, green onions and black olives in a large bowl and mix well.
.5Add salad dressing to salad mixture and toss lightly to mix. Chill, covered, for 2 to 6 hours. Peel, pit and slice the avocado. Add to the salad and toss to mix. Serve salad immediately.