Cold Cuts Salad Recipes
COLD CUTS SALAD
This salad is a summer salad had all year round in our house because we love it so much. This was a tradition in our house in New Zealand. If you have picky eaters they can just pick what they like out of this
Provided by Perfect Pixie
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Decorate all on serving plates and place on table for everyone to grab what they want and eat.
- To make mayonnaise:.
- Empty milk into a small bowl, add vinegar and mustard powder to taste (it should not taste like condensed milk anymore).
Nutrition Facts : Calories 816, Fat 35.1, SaturatedFat 14.5, Cholesterol 337.4, Sodium 2189.6, Carbohydrate 82.5, Fiber 9.1, Sugar 65.5, Protein 46.3
COLD CUTS AND LETTUCE SALAD
I made this up and it turned out great. Very easy to prepare and tastes great for a side dish or a lunch.
Provided by Pantheress
Categories Salad Dressings
Time 10m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the thousand island sauce and leave for the flavors to mix together.
- Cut the cold cuts into thick rectangles.
- Cut the lettuce into rectangular pieces.
- Chop the cucumbers into circles.
- Mix it all and enjoy!
BIG ITALIAN SALAD WITH COLD CUTS
Steps:
- Make the dressing: Whisk together all of the ingredients in a medium bowl and set aside.
- Make the salad mix: Spin dry all the lettuces, celery, parsley, and onion in a salad spinner. Wrap in paper towels to dry thoroughly and refrigerate.
- Meanwhile, halve the cherry tomatoes and olives and transfer to a very large bowl. Shave the cheese with a vegetable peeler to yield 1 cup. Reserve some of the shaved cheese for garnish and add the remaining cheese to the bowl.
- Remove the vegetables from the paper towels and add to the bowl. Season with fleur de sel. Add the dressing and toss to coat. Taste and adjust the seasoning, if necessary. Scatter the salami and reserved cheese over the top and serve immediately. Alternatively, prepare the salad mix and refrigerate for up to 3 days. Toss each serving with some of the dressing, as needed.
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