Recipes - Salami Salad Wrap

Salami Salad Wrap


This robust recipe is very versatile—serve it as we suggest here, as the filling for a wrap, or serve it on its own as a salad, paired with grilled bread or pita. We sometimes make it as a jar salad, layering each ingredient in a pint jar, along with the dressing, and then shake it to mix just before our lunch break.

Serves 4

Ingredients

  • 8 romaine lettuce leaves, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 small green bell pepper, seeded and chopped
  • ½ small red onion, finely chopped
  • 4 ounces Applegate Natural Genoa Salami, Natural Peppered Salami or Natural Herb Salami, chopped
  • 4 ounces feta, chopped or crumbled
  • 1 cup canned chickpeas, rinsed and drained (optional)
  • ½ cup pitted kalamata olives, chopped
  • ½ cup favorite Italian salad dressing
  • 4 (8-inch) sandwich wraps or flour tortillas
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Directions

  1. Combine the lettuce, bell peppers, onion, salami, feta, chickpeas (if using) and olives in a bowl.
  2. Drizzle the dressing over the salad and toss gently to coat.
  3. Arrange the 4 wraps on your work surface and divide the salad evenly among them. Roll each up tightly like a burrito.
  4. Serve at once, or refrigerate, tightly wrapped, until ready to eat. The wraps can be made up to 5 hours ahead.

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