Chopped Vegetable Salad with Salami, Lemon-Thyme Vinaigrette and Parmesan Cheese

Chopped Vegetable Salad with Salami, Lemon-Thyme Vinaigrette and Parmesan Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

Blanch green beans, carrots and celery in boiling water for 45 seconds. Shock in ice water. Drain and place in large bowl. Add corn, asparagus, apple, onion, salami and radicchio. Toss.


2

In small bowl, combine lemon juice, honey and thyme; whisk to mix. While still whisking, slowly pour olive oil in. Season with salt and pepper. Pour over vegetables and mix well.


3

Mound salad in 4 bowls. Top with shaved cheese.


Ingredients















Cooking Instructions

1

Blanch green beans, carrots and celery in boiling water for 45 seconds. Shock in ice water. Drain and place in large bowl. Add corn, asparagus, apple, onion, salami and radicchio. Toss.


2

In small bowl, combine lemon juice, honey and thyme; whisk to mix. While still whisking, slowly pour olive oil in. Season with salt and pepper. Pour over vegetables and mix well.


3

Mound salad in 4 bowls. Top with shaved cheese.


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