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!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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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!
