This salad from My Great Recipes is a substantial salad to serve as a main dish for lunch or a
Be sure to make the dressing ahead. Blend it lightly with a fork or shake before mixing with salad.
This recipe is from Salads and Their Dressings, Section 2, Card 15
Dilled Cheese and Salami Salad
- 1/2 pound swiss cheese
- 6 ounces salami sliced
- 1 cucumber thick-skinned
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon-style mustard
- 1 teaspoon dill
- 1 clove garlic minced (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons olive oil
- 1/4 cup salad oil
- Lettuce leaves
Cut swiss cheese in match-stick-size strips. You should have about 2 cups. Cut salami in thin strips. You should have about 1 1/2 cups. Cut the cucumber in half lengthwise, then slice thinly.
Place cheese, salami, and cucumbers in large bowl; if done ahead, cover and chill. Ingredients can be prepared 3 to 4 hours ahead, if you wish.
For dressing, mix vinegar, mustard, dill, garlic, salt, and pepper with fork in a small bowl. Gradually beat in olive oil, then salad oil, until dressing is well blended and slightly thickened.
Drizzle dressing over cheese mixture; mix until salad is lightly coated with dressing. Serve on lettuce-lined plates, or in a bowl.