Appetizer Salami and Egg Salad
- ½ lb. salami
- 2 hard-cooked eggs
- Assorted greens; romaine or iceberg lettuce, etc.
- 1 stalk celery
- ¼ lb. mushrooms, sliced
- 12 grape tomatoes or cherry tomatoes
- ½ green pepper, diced
- ½ cup bottled Italian dressing
- Slice salami in ¼ inches, then dice.
- Slice and dice eggs and celery.
- In large bowl, toss greens (torn in bite-size pieces), salami, eggs, celery, mushrooms, green pepper, cucumber and tomatoes.
- Just before serving mix in dressing.