Salads & Sandwiches > Salami Salad >
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
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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