Lima Salami Supper Salad Recipe
Ingredients
| 2 10-ounce packages frozen Fordhook limas | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 6 crisp bacon slices, crumbled | ||
| Salad oil | 2 Tablespoon | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| 1/2 pound sliced salami, in strips | ||
| 3 medium carrots, coarsely grated | ||
Directions
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.
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.
Chef
