This is probably bad timing posting a salad when 71 million people are being effected by Winter Storm Jonas on the east coast. Here is a photo of my sister's car parked in her driveway who lives in Bethesda, Maryland.
We visited her in September when we went to Washington, D.C. They are not new to snow storms. She says she is well prepared but doesn't look forward to when they lose power which they haven't yet. She worked from home Thursday and Friday since the first snow started falling on Wednesday evening. She started to drive to work on Thursday, but turned around and returned home when she realized how slippery it was and saw a couple accidents already. She's been homebound ever since. It's sounds exciting to those of us living in mild climate. Heck, I'm eating salads. We had snow for about an hour a couple Sundays ago, but it didn't last long and it didn't stick. It was exciting while it lasted.
So, instead of soups and stews, we're eating salads right now. This is another salad we ate this week that is worth documenting. I've tweaked it a bit to my liking but this recipe has been around in many versions. I view this salad as a pizza in salad form. If you feel like pizza, this recipe has a lot more fiber and a lot less sodium. I wanted to make this salad because it gave me an excuse to buy one of the many choices of salami on display at Metropolitan Market. I always admire the salami when I go shopping there. Doesn't this make you just want to buy some?
So delicious. Now I had an excuse to buy some. Also, the Cherub tomatoes were on sale again this week at Safeway so I ended buying 3 containers of them. I made another Caprese Salad and we also had tacos to use them up. It's never a problem to use them up. You can eat them like candy because they are so sweet if you don't want to fix a meal. A perfect kind of food, in my book.
Makes 6 servings
1 head of iceberg lettuce, chopped
1/2 head red cabbage, chopped
1 15-ounce can garbanzo beans, drained and rinsed
1 small red onion, peeled and sliced into paper-thin rings
2 cups cherry tomatoes, cut in half
1/2 pound salami, peeled, sliced 1/8-inch thick, then cut in 1/4-inch ribbons
4 medium or 8 small pepperoncini, sliced into rings, saving seeds and juice
1/2 pound provolone cheese, sliced 1/8-inch thick, then cut into 1/4-inch ribbons
2 Tbsp. dried oregano
1. Prepare all ingredients and set aside. It makes for a lovely display.
2. Make the dressing. (recipe below)
3. Gently, fold the garbanzo beans, red onion, provolone cheese, salami and pepperoncini into dressing, one at a time.
4. Right before serving, toss together lettuce, cabbage, tomatoes and oregano.
5. Gently add dressing mixture and combine well.
6. Serve immediately.
2/3 cup olive oil
1-1/2 Tbsp. red wine vinegar
1/2 Tbsp. lemon juice
1 clove garlic, minced
2 Tbsp. dried oregano
1/8 tsp. freshly ground pepper
Mix together until well combined.
1 small red onion, peeled and sliced into paper-thin rings
2 cups cherry tomatoes, cut in half
1/2 pound salami, peeled, sliced 1/8-inch thick, then cut in 1/4-inch ribbons
4 medium or 8 small pepperoncini, sliced into rings, saving seeds and juice
1/2 pound provolone cheese, sliced 1/8-inch thick, then cut into 1/4-inch ribbons
2 Tbsp. dried oregano
1. Prepare all ingredients and set aside. It makes for a lovely display.
2. Make the dressing. (recipe below)
3. Gently, fold the garbanzo beans, red onion, provolone cheese, salami and pepperoncini into dressing, one at a time.
4. Right before serving, toss together lettuce, cabbage, tomatoes and oregano.
5. Gently add dressing mixture and combine well.
6. Serve immediately.
Oregano Vinaigrette Dressing
2/3 cup olive oil
1-1/2 Tbsp. red wine vinegar
1/2 Tbsp. lemon juice
1 clove garlic, minced
2 Tbsp. dried oregano
1/8 tsp. freshly ground pepper
Mix together until well combined.
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