Italian Salad

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I am a salad-for-lunch kind of girl. It’s easy, my main source of veggies, and a good crunch of romaine will always be satisfying. There’s not much more to say than that. In the past, my salads have been ridiculously minimal. I’m talking a sprinkle of feta and a cherry tomato. I’ve started to embrace the toppings, which you’ll see full force in this recipe.

For a base, I always use romaine. I was not kidding about the peace I get when I bite into some perfectly crisp lettuce. I buy the heads of romaine whole and chop as I prepare my lunch for the next day. This keeps it fresher than getting a bag of pre-chopped lettuce, and I find it’s easier to wash. When it comes to washing, I don’t have the space or patience for a salad spinner so I opt for a regular pasta strainer and do some good tossing under the water. I let the lettuce sit on the side of the sink as I chop anything that needs chopping.

At the start of the week, I chop a whole cucumber and bell pepper so it’s less to do at night. For the cucumber, I first quarter it the long way and remove the seeds. This keeps it fresher for longer in the fridge. The water by the seeds is what makes it go mushy faster so removing that part helps it keep. I put a paper towel or two down

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Ingredients:

• Romaine lettuce, chopped

• Cucumber, diced

• Bell pepper, diced

• Cherry tomatoes, quartered

• Hard Salami, sliced into matchsticks

• Provolone, sliced into matchsticks

• Pepperonchini, diced

• Italian dressing

Directions

1. Chop lettuce and wash

2. Cut toppings as needed.

3. Add all ingredients but the dressing together

4. Add dressing before serving (or eating) then toss to enjoy.