Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon freshly chopped basil
- 1 tablespoon minced garlic
- 2 teaspoons fresh oregano, chopped
- Spike seasoning, to taste (available in health food stores)
- Freshly ground black pepper, to taste
- 1/4 cup olive oil
Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt
- 1 teaspoon pepper
Salad:
- 2 portobello mushrooms, peeled with bottom part of stem removed
- 1 pound firm tofu, cut into 1/2-inch slices
- 1 large red bell pepper, seeded and diced into 1-inch cubes
- 1 large yellow bell pepper, seeded and diced into 1-inch cubes
- 1 large green bell pepper, seeded and diced into 1-inch cubes
- 1 bunch asparagus, trimmed and cut into 1-inch segments
- 1 large red onion, peeled and chopped into 1-inch cubes
- 15 slices of veggie pepperoni, halved
- 1/4 cup black olives, pitted and halved
- 1/4 cup pepperoncini, seeded and halved
- 1/2 cup sun-dried tomatoes, soaked in warm water and halved
- 1 tablespoon whole capers
- 2 tablespoons fresh basil, cut into chiffonade
- 1/2 tablespoon fresh oregano, chopped
