Hand-Held Italian Chopped Salad

Hand-Held Italian Chopped Salad
Yield:
12 servings, 2 rolls (155 g) and 2 Tbsp. (30 mL) dressing each

Ingredients

Ingredients Weights Measures
rice paper sheets 1 lb. [510 g] 24 each
iceberg lettuce, chopped 12 oz. [340 g] 3 qt. [3 L]
sliced salami, chopped 12 oz. [340 g] 1-1/2 cups [375 mL]
sliced pepperoni, chopped 12 oz. [340 g] 1-1/2 cups [375 mL]
orzo pasta, cooked 12 oz. [340 g] 1-1/2 cups [375 mL]
pepperoncini peppers, chopped 12 oz. [340 g] 1-1/2 cups [375 mL]
green peppers, chopped 12 oz. [340 g] 1-1/2 cups [375 mL]
bacon pieces 6 oz. [170 g] 1-1/2 cups [375 mL]
carrots, shredded 6 oz. [170 g] 1-1/2 cups [375 mL]
Kraft Greek with Feta and Oregano Dressing 12 fl oz [340 g] 1-1/2 cups [375 mL]
rice paper sheets 1-1/2 oz. [45 g] 2 each
iceberg lettuce, chopped 1 oz. [30 g] 1 cup [250 mL]
sliced salami, chopped 1 oz. [30 g] 2 Tbsp. [30 mL]
sliced pepperoni, chopped 1 oz. [30 g] 2 Tbsp. [30 mL]
orzo pasta, cooked 1 oz. [30 g] 2 Tbsp. [30 mL]
pepperoncini peppers, chopped 1 oz. [30 g] 2 Tbsp. [30 mL]
green peppers, chopped 1 oz. [30 g] 2 Tbsp. [30 mL]
bacon pieces 1/2 oz. [15 g] 2 Tbsp. [30 mL]
carrots, shredded 1/2 oz. [15 g] 2 Tbsp. [30 mL]
Kraft Greek with Feta and Oregano Dressing 1 fl oz [30 g] 2 Tbsp. [30 mL]

Directions

Soak rice paper in warm water 1 min. or until pliable. Pat dry with paper towels.

Combine all remaining ingredients except vinaigrette. Spoon 1-1/2 cups (375 mL) salad near one edge of each rice paper sheet; fold in opposite sides, then roll up burrito-style. Refrigerate up to 1 hour.

For each serving: Plate 2 rolls with 2 Tbsp. (30 mL) vinaigrette.

Kraft Kitchens Tips

Substitute
Prepare using Kraft Zesty Italian Dressing.

566642 : 124334

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Nutritional Information
Calories
 550
Total fat
 29 g
Saturated fat
 9 g
Cholesterol
 75 mg
Sodium
 1930 mg
Carbohydrate
 48 g
Dietary fibre
 2 g
Sugars
 5 g
Protein
 24 g
Vitamin A
 30 %DV
Vitamin C
 45 %DV
Calcium
 4 %DV
Iron
 15 %DV