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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



Directions:

  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



Notes: