Cured meats don’t always have to be heavy. Adding them to a salad is a great way to get both your vegetables and protein in one delicious meal! Here are our four favorite ways to incorporate cured meats into salads:

 

Greek Salad with Cured Meats and Mustard Vinaigrette

Greek Salad with Cured Meats and Mustard Vinaigrette

Great as a side or an entrée.

 

Ingredients

  • dried cured ham (salontro, salami, panchetta)
  • tomatoes
  • cucumber
  • red onions
  • feta cheese
  • basil
  • mint
  • vinegar
  • oil mustard

 

Instructions

  1. Chop all the vegetables tomatoes and cucumber into nice even shapes, consistency of the shapes will improve the presentation.
  2. Dice your onions and combine with the other vegetables.
  3. Cut the cheese into small cubes and add to rest of the ingredients in a large bowl.
  4. Make the vinaigrette by adding oil, mustard and vinegar with salt and pepper so its sweet and not too sharp.
  5. Top the salad with small bits of feta and add ribbons of dried mead to add height.
  6. Drizzle over a few spoons of the vinaigrette and top with basil and mint.

 

 

Bresaola Parmesan Salad

Bresaola Parmesan Salad

Looks fancy, but easy to make.

 

Ingredients

  • ½ lbbresaola finely sliced
  • 2 oz baby arugula
  • 3 tbsp shredded Parmigiano Reggiano cheese
  • 1 lemon
  • 4 tbsp extra virgin olive oil
  • to tasteblack pepper

 

Instructions

  1. Combine the juice of one lemon with the olive oil.
  2. Now, lay the slices of bresaola on a large dish, spreading the oil and lemon mixture on the meat. Cover the dish with plastic wrap and marinate the bresaola 30 minutes.
  3. Drain the meat from the oil and place bresaola on another dish.
  4. Toss the arugula with the oil used to marinate the meat, add a pinch of salt and pour the arugula on the bresaola.
  5. Complete the dish by spreading thin slices of Parmigiano Reggiano cheese and a dash of black pepper coarsely grounded over the bresaola salad.

 

 

Antipasto Salad

Antipasto Salad

Simple and satisfying.

 

Ingredients

For the salad:

  • ½ cup chopped prosciutto
  • ¼ cup Kalamata olives 
  • ½ cup roasted red peppers, coarsely chopped (jarred or homemade)
  • 1 cup canned chickpeas rinsed and drained
  • ½ cup marinated artichoke hearts drained
  • ½ cup marinated mozzarella balls drained
  • 4-6 small pepperoncini peppers
  • optional garnish: chopped parsley

         

For the dressing:

  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon dried oregano
  • salt and pepper to taste

 

            Instructions

  1. For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.
  2. Place the lettuce in a large bowl; toss with half of the dressing.
  3. Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens.
  4. Drizzle the remaining dressing over the top and serve, garnished with parsley if desired.

 

When you need your Carnivore Club fix, but want to stay within your calorie limit, one of these salads is the perfect choice. With both the nutrients from veggies and the rich taste of cured meats, these salads are likely become some of your favorite go-to meals.

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