What could be better than a good healthy salad to awaken your taste buds?
A slightly different broccoli salad with the aim of making it a real meal salad. We have our vegetables, our grains and our protein… but above all we have lots of good flavors and a super practical dish to take away for lunch or in a potluck. The salad will keep for up to 4 days in the refrigerator, but the ideal is to eat it within 2 days, as long as the broccoli and salami are still firm. Enjoy your meal. It is so good that you will want to repeat the recipe 3 days later.
For the dressing: 60ml (1/4 cup) olive oil
30ml (2 tablespoons) old fashioned mustard
30ml (2 tablespoons) lemon juice
15ml (1 tablespoon) pesto
10ml (2 teaspoons) minced garlic
5ml (1 teaspoon) Espelette chili
Salt to taste
For the salad: 100g (3 1/2 oz) of sliced Classico Salamino
1 box (540 ml) chickpeas rinced and drained
375ml (1 1/2 cup) small broccoli fleurets
80ml (1/3 cup) sun dried tomatoes, cut
30ml (2 tablespoons) minced oregano
30ml (2 tablespoons) minced parsley
1/2 red onion, diced
Salt and pepper to taste
In a salad bowl, mix all the ingredients of the dressing.
Add the salad ingredients and stir.
Cover and marinate for 8-48 hours in fridge.
Be sure to use a bowl big enough for the number of guests and mix well