As a boy I helped out on farms and ranches around my parents’ place in northern California. Most of the people owning these places were of Italian descent and would make their own salami, which was delicious by itself or in a salad. This salad was inspired by these neighbors,and by a beautiful lady who challenged me to make a low-fat salad dressing for it.
16 oz plain yogurt
1 tsp garlic powder
2 Tbl minced onion
2 Tbl mayonnaise
½ tsp sweet basil
½ tsp oregano
(Combine the above ingredients in a bowl and mix thoroughly.)
1 head iceberg lettuce
12 oz dry salami
2 tomatoes
10 oz package frozen peas
6 oz grated romano cheese
Shred the lettuce and chop the salami into bite sized pieces. Slice the tomatoes thinly. In a bowl, place a layer of lettuce then salami, followed by a layer of peas. Cover this with a layer of tomatoes, then dressing and top with a layer of cheese. Repeat these layers, cover and refrigerate 2 to 4 hours.
This recipe is from the Gourmet Cowboy Available on Amazon
The recipes on this blog are ranch developed and cowboy approved. Bob Kinford has worked on ranches most of his adult life as a cowboy. At times he has pulled double duty, performing his normal duties and that as a cook for large crews. This being the case, his recipes are simple to prepare, yet have a definite gourmet flair.
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Looks really good. Thanks for sharing. I am thinking maybe Memorial Day!
ReplyDeleteWell if you are going to wait that long, I'll have to post the Brandied Beef recipe to go with it before then.
ReplyDelete