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.
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- Servings: 4
- Preparation time: 20 minutes
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
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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!
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