Salad with salami

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 176, total fat 15 G., saturated fats 3 G., proteins 4 G., carbohydrates 8 G., fiber 3 G., cholesterol 15 mg, sodium 345 mg, sugar 4 G.

If you're considering a snack with dried sausage, make a light and delicious Italian salad instead of sandwiches. In addition to thinly sliced sausage, you'll need salad greens, a couple of tomatoes, some grated Parmesan cheese, and olive oil and lemon juice for dressing. Everyone will love this salad, as it's unlikely anyone will refuse a tasty sausage. Serve it as an appetizer while you wait for the main course or as a side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups fine arugula
1 fennel root, quartered and thinly sliced
1 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
60 g salami, thinly sliced
Grated Parmesan cheese, to sprinkle

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine arugula, fennel and tomatoes in a large bowl and season with salt and pepper to taste.
Drizzle with olive oil and lemon juice and toss to coat. Top with salami and sprinkle with Parmesan.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick side dishes / Summer dishes / Appetizers / Vegetable appetizers / Salads / Vegetable salads / Salads with meat / Italian cuisine