Lima Salami Supper Salad
|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)|
|Sliced salami||1⁄2 Pound (In Strips)|
|Carrots||3 Medium, coarsely grated|
|Salad greens||1⁄2 Cup (8 tbs)|
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.