Ingredients
-
1/2
-
1
-
1/4
-
3
-
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Green Bean, Tomato and Salami Salad,Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread…EASY & TASTY….Make several hours ahead for flavors to blend.,It isn’t summertime; however this made a really great lunch! I, too, cut my sliced salami into strips and marinated for about 1 1/2 hours. TASTY! Made for Prop It Up event in Cooking Photos. (took your suggestion–propped as a take-along road trip lunch with Pepper Jack slices and crackers.)
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Steps
|
1
Done
|
Cut Salami Into 2 Inch by 1/4 Inch Thick Sticks, Put Into Mixing Bowl. |
|
2
Done
|
Trim Tips and Ends from Green Beans. Cut Into Pieces About 3 Inches Long. Steam For 10 Mins or Until Beans Are Tender. Drain. Combine Beans With the Salami in Bowl. Add the Sliced Green Onion. |
|
3
Done
|
Cut Tomatoes Into Wedges and Add to the Green Bean Mixture in Bowl. |
|
4
Done
|
For the Dressing, Put the Mustard and Vinegar Into a Small Mixing Bowl. Add Salt & Pepper. Slowly Whisk in the Olive Oil Until Mixture Is Creamy. |
|
5
Done
|
Pour Dressing Over Salami & Vegetables. Turn Over Gently With Spatula Until All Pieces Are Coated. |
|
6
Done
|
Cover and Refrigerate For Two Hours or More. |
|
7
Done
|
Note: Recipe Can Be Doubled or Halved. |
