1 cup chopped onion
2 tablespoons olive oil
1 large cucumber
1 medium tomato, seeded and chopped
1 medium tomato, sliced
1/2 medium onion, diced
1/4 cup olive oil
1/2 cup cooked white wine
1/4 cup olive oil
1 medium head iceberg lettuce
1/4 pound thinly sliced pepperoncini (Italian sausage)
1/4 pound thinly sliced onion
1/4 pound Italian sausage
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped zucchini
In a large bowl, combine onion, olive oil, cucumber, tomato, tomato, onion, olive oil, white wine, olive oil, olive oil, vinegar and salt and pepper. Mix well. Cover, and refrigerate 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll the salad mixture into a 2 inch square. Spread the mixture on the bottom of a large serving dish. Sprinkle the tomato slices over the salad and top the salad with orange slices and cucumber slices. Arrange the top salad side up, and layer the pepperoncini, onion, tomato slices, green bell pepper and bell pepper slices over the salad. Spread remaining salad over top of salad.
Bake in preheated oven for 30 minutes, or until zucchini is tender. Discard any left over salad. Top with remaining salad.