This Hard Salami Salad, with salami, quinoa, and a favorite, refreshing dressing is great for Shabbos afternoon.
I’m always looking for new salad ideas for our Shabbos morning seudah. We have our regular favorites. The Ramen Crunch Salad with Turkey, the Panko Topped Kale Salad (I sometimes replace the kale with other greens) and the Pea Shoot Salad are requested over and over again.
The funny thing is, the kids are usually perfectly happy eating the same salads each week. I’m the one who gets bored and starts looking for something new.
One of the salads I’ve been wanting to adapt to a meat version to add to that Shabbos afternoon rotation is a newer favorite–the Avocado Grapefruit Feta Salad (enjoy it for shalosh seudos or during the week).
For this version, I kept the same delicious dressing, swapped the veggies and feta for tomatoes and salami, and it was polished off just as quickly!
Skip the pot and prepare the quinoa in the oven as instructed here!
Prep the quinoa and dressing before Shabbos, then the rest comes together super quickly before the meal.
You can even chop the red onion ahead–simply add it to the dressing. I found that the kids actually prefer the onions when they sit in the dressing ahead of time and get lightly pickled. It softens the sharpness and gives the salad an extra little something. Fresh works great too, depending on your preference.
Hard Salami Salad
Ingredients
- 4 oz spring mix or 8 oz chopped Romaine lettuce
- 15 slices salami, sliced
- ½ cup cherry tomatoes, sliced
- ½ cup cooked quinoa
- ¼ cup thinly sliced red onions
Citrus Salad Dressing:
- ¼ cup light olive oil
- ⅓ cup lemon juice
- 3 tbsp sugar
- 1 tbsp kosher salt (use less if using sea salt)
- ½ tsp pepper
Instructions
- In a small bowl, combine all dressing ingredients until well mixed.
- To assemble, toss the salad ingredients together and add your desired amount of dressing. Serve and enjoy.
