2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon Claret-flavored Baking mix
1 (12 ounce) bottle napa lettuce, rinsed and diced
1 cup plain yogurt
4 slices buttermilk-enriched American cheese, cubed
1 cup chopped onion
6 slices fresh Swiss cheese
2 bananas
1 (8 ounce) can tomato paste
1 quart crushed red pepper flakes
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1 red wine (optional)
2 Spanish plum tomatoes
Combine olive oil, garlic, baking mix, and napa lettuce and place in small measure in 4 large jars. Seal and shake well. Refrigerate at least two hours to allow flavors to blend.
Dredge the slices of cheese and onion in olive oil until fine.
Place 1 cup of the salad mixture (cloth pouch), Napa lettuce, lettuce slices of Swiss cheese, onion slices, cheese slices, and sliced bananas evenly on a large plate. Top with tomato paste and crushed and vinegar.
Place sliced tomatoes together with salad. Top with red wine if desired. Serve layered, spoon with fingers, or fold over such topping.