One of us is not a fan of mixed-greens only salads. No matter how fresh the greens or how it’s dressed, it might as well be beige. We were determined to avoid such salads, and this was our first effort to strike back against boring greens.
This salad recipe came from Kraft® Food and Family, Summer 2017. We again include the ingredients and directions for those readers who may not be able to find the recipe at kraftrecipes.com. The cucumber and cantaloupe are sliced into long thin strips with a vegetable peeler. We also recommend asking for a good hard salami from the deli counter!
4 slices hard salami, cut in half
1/2 English cucumber
1/4 cantaloupe, cut into 3 wedges
4 cups tightly packed mixed baby salad greens
1/4 cup shredded Parmesan cheese
1/2 cup raspberry-olive-oil vinaigrette
Stack salami pieces; cut into thin strips. Cook in large skillet on medium heat 2-3 minutes or until crisp, stirring frequently. Use slotted spoon to remove salami from skillet; drain on paper towels.
Use vegetable peeler to cut cucumber into thin lengthwise slices; place in paper towel-lined colander. Repeat with cantaloupe; add to colander. Let stand 5 minutes.
Cover platter with salad greens; top with cucumbers, cantaloupe, salami and cheese.
Drizzle with vinaigrette.
Serves 8. Prep time: 25 minutes.