Categories
lunch

Everything but the Italian Salad

It’s Monday eve. The dreaded Sunday scaries are setting in. You want to eat healthy because you need to redeem yourself from the weekend, but you also just shopped for so much wine and cheese for the Bachelor hosting you’re having tomorrow night. Okay, maybe that last part is just me. But anyways- if you’re looking for a great hybrid of salami and salad (I know!! Italian antipasto! So smart!), here you go. Enjoy!

Best for- A fun salad lunch in which you can have your cake (salami) and eat it too.

Musical Pairing-Tomorrow” by Shakey Graves

Ingredients:

Serves two

  • 2 cups spinach
  • Half can of white beans
  • 1 spring fresh rosemary OR 1 tsp dried
  • 1/2 tsp paprika
  • Salt and pepper
  • 1/2 tsp minced garlic
  • 8 pieces of salami, quartered
  • 1 tbs roughly chopped black olives
  • 10 stalks asparagus, cut in thirds
  • 10 pieces of broccoli
  • Canola oil spray
  • 10 cherry tomatoes, quartered
  • Your preferred dressing (I did 1 tsp olive and vinegar respectively)

Directions:

  • Do your prep first. Rinse all the veggies. Cut your salami, tomatoes, and asparagus into pieces. Mince your garlic, roughly chop your black olives, and pick your rosemary (if fresh) off the stem and chop.
  • Next, assemble your salad so it’s ready to go. Place spinach, tomatoes, Salami, and olives in bowl/bowls (your choice if you assemble in individual bowls, your lunch Tupperware, or a big central bowl.
  • Head a medium size skillet over medium heat. Lightly oil. Once hot, add broccoli and asparagus. Sauté for ~5 minutes or until cooked but not mushy. If it’s not cooking well, add a splash of water and cover for 2 minutes before removing lid and sautéing further.
  • If you are a fan of multitasking – In a small sauce pan, heat up minced garlic. After a minute, add the white beans, then paprika, Rosemary, and a dash of salt and pepper. Stir frequently while cooking till heated through- about 3 minutes until almost all the liquid has cooked off. Do not cover at any point. You can do this step concurrently or after the green veggies. Note- I do not drain my beans. I use that liquid for cooking them.
  • Add your broccoli, asparagus, and beans to the rest of the salad ingredients and enjoy!

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