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Green Bean, Tomato and Salami Salad

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“Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread...EASY & TASTY....Make several hours ahead for flavors to blend.”

Ingredients Nutrition


  1. Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
  2. Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
  3. Cut tomatoes into wedges and add to the green bean mixture in bowl.
  4. For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
  5. Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
  6. Cover and refrigerate for two hours or more.
  7. NOTE: Recipe can be doubled or halved.

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