Ingredients
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Salad
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2 Heads Romaine LettuceYou can substitute out 1 head for Spring Mix if you want to add some additional flavor
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1 Cucumber
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4 Ounces Peperoncini
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4 Ounces Kalamata Olives
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2 Ounces Salami
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1 Shallot
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Vinaigrette
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.5 Cup White Wine Vinegar
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1 Cup Olive Oil
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.5 Shallot
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2 Cloves Garlic
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2 Teaspoons Dijon Mustard
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1 Tablespoon Honey
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Optional
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2 Ounces Toasted Pine Nuts
Directions
- Prepare the Vinaigrette: Peel and mince the shallot and garlic. Mix all the ingredients together in a bowl or jar and set aside for 20-30 minutes to let the flavors marinate.
- Prepare Salad Ingredients: Cut the lettuce into small pieces that are about 1/2 x 1/2 inch. Peel and deseed the cucumber then cut it into small pieces. Remove the stems from the pepperoncini and then roughly chop them. Deseed your olives if necessary then roughly chop. Thinly slice the salami and break the pieces apart so they aren’t clumped together. Peel the shallot and then cut it into thin rounds. Break apart the pieces to ensure there aren’t any layers stuck together. If using, toast the pine nuts.
- Assemble and Serve: Just before you are ready to eat, combine all the ingredients together in a large bowl. Toss with the vinaigrette and serve! If you are using them, a sprinkle of pine nuts on top is the perfect finish.
Meal Prep Tip:
This salad must be stored correctly if you would like to eat it later as it tends to get soggy quickly. You can mix together all the vegetables and olives but the lettuce needs to be stored separately. If done in this way, the salad can be stored for 2-3 days before the lettuce wilts.
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