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“My mom always made this salad for BUNCO nights and I've been searching for the recipe for a long time. Mom is no longer around and her recipes are unavailable. I finally found it in a cookbook I have here at home. This is my all time favorite salad and dressing combo and I think this recipe I found finally got it right. Keep the salad, dressing, and bread separate until ready to serve or it gets all mushy. Shake the dressing well before adding to salad.”
1 salad

Ingredients Nutrition

  • 1 head lettuce (iceberg usually works best)
  • 14 lb salami (usually Cotto, the one with peppercorns)
  • 14 lb shaved ham
  • 6 ounces swiss cheese
  • 1 small onion, chopped
  • 3 poppy seed rolls
  • 3 pumpernickel rolls (or whatever you can find, bread etc)
  • Dressing
  • 34 cup salad oil
  • 14 cup tarragon vinegar
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 12 teaspoon oregano
  • 14 teaspoon garlic powder


  1. In a large bowl with tight-fitting lid, tear up lettuce, cheese, and lunch meat into bite-sized pieces, finely chop onion and toss. Set aside in refrigerator.
  2. Add all salad dressing ingredients together in a container with a tight-fitting lid and shake.
  3. Tear up the rolls/bread into bite sized pieces and place in an air tight bag.
  4. When ready to serve add bread to bowl with lettuce/meat/cheese and add dressing to coat. Toss around with either the lid on (works best) or using salad tongs. Serve immediately.
  5. If not serving all immediately just mix up what you will eat. Keeps best if kept separate and mix when wanted.

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