Tuscan-Style Salads with Peppered Salami

Here’s a no-cook, no-fuss, light, and fresh dinner salad with a little Italian flair. White beans, artichoke hearts, and crunchy almonds bring heartiness to the dish, and a little peppered salami adds a meaty bite. And when I say “little,” that’s a fact: only one ounce per serving here, and that’s plenty, along with all the good-for-you stuff on the plate.

Tip: Make it even lighter by using chunks of tuna instead of salami.

Serves 2

Ingredients

• 1 garlic clove, finely chopped
• 2 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 2 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper
• 4-5 cups torn romaine or little gem lettuce
• 2 oz thinly sliced peppered salami
• 1/2 cup artichoke hearts packed in olive oil, halved lengthwise
• 1/2 cup cannellini or great northern beans, rinsed and drained if canned
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup coarsely chopped unsalted almonds
• 2 tbsp thinly sliced red onion
• chopped chives, for garnish

Salad Toppings

Preparation

1. Combine the garlic, lemon juice, and mustard in a bowl. Gradually whisk in the oil and season with salt and pepper.
2. Place the lettuce in a large bowl and drizzle with 2 tablespoons of the vinaigrette. Season lightly with salt and pepper and toss to combine.
3. Divide the lettuce mixture between 2 plates and divide the salami and next 5 ingredients (through onion) on top.

Oil and Lemon Dressing

Drizzle with the remaining vinaigrette, garnish with chives, and serve.

Tuscan-Style Salads with Peppered Salami