I was recently invited to a large potluck style picnic, and I wanted to bring something healthy, gluten free, and that would be “safe” to sit out for a while at the picnic. After a quick scan of what I’d picked up at the Farmer’s Market I decided to go ahead and toss most of my veggies together. I also had some uncured salami in the fridge. So what’s the deal with uncured salami? Well get this, it is actually cured. But the difference is that in uncured salami, salt, celery powder or juice, and beetroot powder are used to preserve it. Instead of nitrates and nitrites. It also is a little less salty than traditionally cured salami. And it has a nice flavor.
The reason the specific measurements are not given is that we all can just put in what we like, what we have, and what we think the other participants might like. And the upside is that it was a big hit. So let me know if you make one and if you have any tips for other ingredients you enjoyed
Ingredients:
- Uncured Salami, cubed
- Cheese of your choice, cubed
- Broccolini, chopped small
- Red Pepper, diced
- Red Onion, diced or thin sliced
- Zucchini, yellow, green, or both, cubed
- Cauliflower, cut into small pieces
- Mushrooms, sliced, dry toasted in a skillet over medium heat; cook in a single layer until water is released
- Olives of your choice, sliced
- Organic Italian salad dressing
Directions:
Place all vegetables in your container or bowl. Toss to mix. Drizzle with salad dressing. Allow to marinate for an hour or two.