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Salads & Sandwiches >  Salami Salad >

 

Salami Salad

One serving

• 4 leaves Romaine lettuce, chopped

• 1/4 C frozen peas, cooked according to package directions; drained

• 1/4 C blanched slivered almonds

• 6 slices Italian dry, hard salami (cut in half, then in 3's)

• Lawry's Seasoned Salt to taste

• Freshly-ground black pepper to taste

• Kosher salt to taste

Dressing:

• Olive oil to coat

• Red wine vinegar to taste

Combine salad ingredients in a bowl. Drizzle olive oil to coat, and then add red wine vinegar to taste. Add spices and then toss. Serve.

 

*Shenanchie's Note: Salami Salad is one of my salad experiments, created in August 2007. It's one of my favorites.

 

Recipe featured in the Food Fare Cookbook.

 

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