Sub Salad
Caution! This salad is really addictive! You probably didn’t think that adjective could apply to a salad, but I’m here to prove you wrong. It’s got everything you’d love in a sub: salami, crisp iceberg lettuce, tomatoes, a little zing from the peperoncini and a nice yellow mustard dressing!!!! I also decided to add white beans to make the salad even more protein-packed.
- Servings: 4
- Preparation time: 20 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Yellow Mustard Dressing
- 3 tablespoons (45 ml) white wine vinegar
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) maple syrup or honey
- 1 tablespoon (15 ml) yellow mustard
- 1 tablespoon (15 ml) finely chopped French shallot
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Salad
- 1 can (398 ml) white beans, rinsed and well drained
- 3 cups (135 g) iceberg lettuce, coarsely chopped
- 2 cups (300 g) cherry tomatoes, halved
- 150 g coarsely chopped salami
- 1/3 cup (80 g) coarsely chopped roasted red peppers
- 1/4 cup (30 g) pepperoncini or banana peppers, well drained and coarsely chopped
- 1/2 cup (20 g) coarsely chopped fresh parsley
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
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Preparation
Yellow Mustard Dressing
- In a small bowl, combine all dressing ingredients.
Kale Salad
- In a large bowl, toss all salad ingredients with vinaigrette. Enjoy!
