In a heavy saucepan bring to a boil the olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mixture for 7 minutes, or until the tomatoes are softened. Remove the pan from the heat, let the mixture stand, covered, for 30 minutes, and discard the cheesecloth bag. Drain the mixture, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella. Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mixture, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing. Recipe by: COOKING LIVE SHOW #CL9188
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 521 (48%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 3601.5mg||124 %|
|Potassium 5419.4mg||143 %|
|Total Carbohydrate 149.6g||44 %|
|Dietary Fiber 50.1g||200 %|
|Sugars, other 99.5g|
|Protein 30.2g||43 %|
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Calories per serving: 1085
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