5 oz. spinach leaves, torn
1/2 c. parsley
1 med. clove garlic
1/4 c. aceto balsamico vinegar
3/4 tsp. salt
5 oz. pepperoni
6 oz. Provolone cheese, quartered
1 med. zucchini, sliced thin
10 black olives
1/2 tsp. basil
1 tsp. oregano
1/4 c. oil
2 tbsp. olive oil
Pepper
2 sm. red onions
1 med. red pepper, cut in strips

Mix herbs in blender; add vinegar, oil, olive oil, salt and pepper. Mix all vegetables, cheese, and meat. Toss gently. Pour dressing over top.