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Lima Salami Supper Salad

Western.Chefs's picture
Ingredients
  Frozen fordhook limas 20 Ounce (2 Packages, 10 Ounce Each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Crisp bacon slices 6 , crumbled
  Salad oil 2 Tablespoon
  Vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Sliced salami 1⁄2 Pound (In Strips)
  Carrots 3 Medium, coarsely grated
  Salad greens 1⁄2 Cup (8 tbs)
Directions

1. Cook limas as package label directs; drain. Into hot limas stir onion, celery, bacon, salad oil, vinegar, salt, and paprika. Toss lightly; then marinate in refrigerator until chilled.
2. At serving time, line a deep salad bowl with greens; top with lima mixture. In two attractive mounds, on top of limas, arrange salami and carrots. Toss just before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Bean

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