This recipe is a fantastic antipasto dish, meatless meal, or fun salad to serve at a luncheon or picnic. It's lovely served on a bed of lettuce.

This recipe uses a food processor to do the work for you. It's an easy, light meal for the end of the week.

Ingredients

• 1 shallot, quartered
• 2 green onions or scallions
• 2 cups stuffed green olives
• 1 cup provolone cheese, cut into large cubes
• mustard vinaigrette
• 1 head Romaine lettuce

Directions

1. Using the metal blade in a food processor, add the olives to the work bowl. Process by pulsing until the scallions and shallots are coarsley chopped.
2. Add the shallots and pulse again until the shallots are chopped.
3. Remove the metal blade and insert the shredding disk.
4. Place the cheese in the feeding tube and shred the cheese.
5. Place the olive-cheese mixture in a mixing bowl and toss with mustard vinaigrette.
6. Wash and dry the Romaine lettuce leaves. Place the leaves on a plate. Top with an ice cream scoop size portion of salad.