Cold Cuts Salad Recipes

BIG ITALIAN SALAD WITH COLD CUTS

Big Italian Salad with Cold Cuts image

Provided by Jet Tila

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 cloves garlic (10 grams), grated
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 tablespoons (60 milliliters) mayonnaise
1/4 cup plus 2 tablespoons (90 milliliters) red wine vinegar
1 teaspoon (5 milliliters) dried oregano
3 tablespoons (45 milliliters) fresh lemon juice
1/2 cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil
1 1/2 romaine hearts, cored and chopped
1/2 small head radicchio--halved, cored and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
2 celery ribs, thinly sliced on a mandoline or with a sharp knife
1/4 cup flat-leaf parsley, roughly chopped
1/2 small red onion, thinly sliced on a mandoline or with a sharp knife
1 pint cherry tomatoes
1 cup pitted green olives
One 4-ounce wedge Parmigiano-Reggiano cheese
Fleur de sel, for sprinkling
6 ounces thickly sliced salami, cut into 1/4-inch strips

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.

COLD CUTS AND LETTUCE SALAD

Cold Cuts and Lettuce Salad image

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

Ingredients

250 g cold cuts (smoked salami, smoked turkey, roast beef, choose your favourites)
250 g lettuce
4 cucumbers
1 cup yogurt
2 tablespoons tomato sauce
2 teaspoons lemon juice
2 tablespoons mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper

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!

COLD CUTS SALAD

Cold Cuts Salad image

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

Ingredients

8 tomatoes, cut into quarters
1/4 cucumber, chopped in half then half again and sliced
8 small gherkins (mini)
4 beetroots
4 slices ham (or both) or 4 slices roast beef (or both)
4 slices deli turkey (or both) or 4 slices deli chicken (or both)
4 eggs, hard boiled and cut into quarters
1 avocado (peeled, stone removed and sliced)
1/2 French baguette (or a tear and share is better)
200 g prawns
200 g smoked salmon
1/2 onion, sliced not chopped
4 slices cheddar cheese
4 slices goat cheese
4 slices port du salut cheese (just slices of cheese)
8 olives
1 (375 g) can condensed milk
1 teaspoon mustard powder
1 cup malt vinegar

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

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