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Lima Salami Supper Salad

Western.Chefs's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1405 Calories from Fat 547

% Daily Value*

Total Fat 62 g94.7%

Saturated Fat 13 g65%

Trans Fat 0.5 g

Cholesterol 58.9 mg19.6%

Sodium 2866.1 mg119.4%

Total Carbohydrates 141 g47%

Dietary Fiber 33.2 g132.8%

Sugars 32.7 g

Protein 66 g132.6%

Vitamin A 649.9% Vitamin C 198.6%

Calcium 11.5% Iron 70.4%

*Based on a 2000 Calorie diet

Lima Salami Supper Salad Recipe