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Italian Supper Salad

Servings: 2

* Serve with fresh bread and butter

  • 1 small head butter lettuce
  • 1 (27 oz) can Seasoned Green Beans with Potatoes
  • 4 ounces vegan salami; cubed
  • 1 cup teardrop tomatoes; halved
  • 1 heaping tablespoons (drained) capers
  • 3 tablespoons bottled Italian dressing

* Serve with fresh bread and butter


  1. Line two salad or pasta bowls with the outer lettuce leaves.
  2. Tear up remaining lettuce and place onto the leaves
  3. Place in the refrigerator to chill for 5 minutes.
  4. Drain and warm green beans and potatoes in a separate bowl then add vegan salami, tomatoes, and capers.
  5. Drizzle with dressing and gentle stir to combine.
  6. Divide between the two lettuce-lined bowls and serve with bread and butter, if desired.

Yield: 2 dinner servings
Prep Time: 10 minutes
Chill Time: 5 minutes
Recipe by: Michaela Rosenthal