Peppered salami salad

Yield: 4 Servings

Measure Ingredient
½ cup Olive oil
2 \N Garlic cloves, crushed
3 slices White bread, crusts removed, cubed
½ teaspoon Chili seasoning
8 ounces Young spinach OR
1 \N Cos lettuce
1 \N Piece peppered salami, diced (6 oz)
3 smalls Onions, sliced, separated in rings
1 \N Red bell pepper, seeded, cut in thin slices
4 ounces Button mushrooms, sliced
1½ tablespoon Lemon juice
1 teaspoon Sugar
1 teaspoon Prepared mustard
\N \N Salt to taste
\N \N Fresh ground pepper to taste
12 \N Marinated Spiced Olives

Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry, stirring constantly, until golden. Remove from heat. Add chili seasoning, stir well and cool. Tear spinach or lettuce leaves into bite-size pieces. In a large salad bowl, combine spinach or lettuce leaves, salami, onion, bell pepper and mushrooms.

Place remaining oil in a screw-top jar with lemon juice, sugar, mustard, salt and pepper. Shake vigorously until well blended. Pour over salad and toss well. Sprinkle croutons on top and garnish with olives. Serve at once.

NOTE: Salad (without dressing) may be prepared in advance and kept covered in refrigerator. Just before serving, shake dressing ingredients vigorously, add to salad and toss well. Add croutons and olives and serve at once.

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