June 21st, 2007

Italian Dried Salami Salad

italiandriedsalami

Until I made this, my husband’s favorite salad was Caesar. He could eat it twice a week, five weeks in a row, and be happy. I outgrew its charm more quickly, however. While I like Caesars, especially topped with grilled chicken and cranberries, there is something too mayonnaisey about the dressing. I’m more of an oil and vinegar girl, but even those can become tiring. In fact, when I first started making this salad, I used Newman’s Own Italian or Balsamic dressing, and either will do fine in a pinch, but if you have the extra time, make Moosewood Restaurant’s Italian Tomato Basil Dressing from their Lo-Fat Favorites Cookbook. It only takes 5-10 minutes, and the results are worth it. It’s a thick, almost saucy dressing (or at least mine was, because, as you know, I hate to measure) with marvelous sweet undertones and an exceptional fresh flavor. If you do use store-bought dressing, add fresh tomatoes and basil to the salad. Otherwise, no need. It’d be overkill, really.

Dressing Ingredients:
(original version from Moosewood Restaurant’s Lo-Fat Favorites; this is the Kelly version)

a handful of sundried tomatoes, not packed in oil
2 medium tomatoes
¼ cup fresh basil
2 tbsp. balsamic vinegar
enough water to achieve the desired consistency (start with ¼ cup)

Soak the sundried tomatoes in hot water until softened.
Combine all ingredients in a blender and blend until you reach desired consistency.

Salad Ingredients:

1 bunch spinach, washed and stems removed
½ - 1 jar artichoke hearts
½ lb. Italian dried salami, sliced then cut into wedges
½ cup pine nuts, toasted
Parmesan cheese shavings
fresh ground pepper

Dress spinach with Italian Basil Tomato Dressing. Add remaining ingredients and toss gently. Grind fresh pepper over top.

  
Posted By: Kelly  |  Filed Under: Salads, Main Dish, With Meat  |  Print


Leave a Comment