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Thursday, August 27, 2009

BEAN SPROUTS AND SALAMI SALAD

INGREDIENTS:
2 cups steamed bean sprouts,
1 cup thin sliced Italian dry salami,
1/2 shredded mozzarella cheese,
1/2 cup blak calamata olives,
1/2 cup chopped green onion,
1 teaspoon dry Italian seasoning,
salt,
pepper,
1/4 cup vinaigrette (olive oil, red wine vinegar)
Mix all the ingredients and refrigerate until serving time. Serve with garlic bread as a antipasto dish.
This salad taste even better after few hours from the making.