How many servings?
From kitchen to table in
1 hour 30 minutes (includes chilling)
.
red potato
dry salami
cauliflower
broccoli
zucchini
garlic
olive oil
red wine vinegar
lemon juice
pepper
Italian seasonings
red onion
tomato
artichoke hearts
sliced black olives
Italian bread
Rinse potatoes, place in a saucepan and cover with water.
Heat to boiling and then cover pan and reduce heat to low.
Cook potatoes until tender (approximately 20 minutes).
Drain and refrigerate to cool.
Slice salami into wedges and lightly brown in a skillet.
Place on paper towels to drain.
Chop cauliflower, broccoli, zucchini and garlic. Place
in a microwave-proof baking dish. Pour olive oil, vinegar,
lemon juice over top. Sprinkle in pepper and Italian seasonings.
Stir to mix.
Heat vegetables in microwave for 2 to 4 minutes until
tender-crisp. (Microwave times will vary.)
Cut potatoes into chunks. Add to cooked vegetables along with
drained salami.
Dice onion and add to salad along with tomato, artichoke
hearts and black olives.
Mix everything together well and refrigerate for at least
1 hour.
