Tossed! Fast, Fresh Salads

By Tara Bench

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Salami Wrap Salad
Photo by Yunhee Kim

Salami Wrap Salad

We deconstructed your favorite deli wrap and added sweet spiced couscous and lots of roasted summer veggies.

1. Toss sliced bell peppers, zucchini and eggplant in olive oil, kosher salt and black pepper and roast at 400 degrees Fahrenheit until tender, about 40 minutes. Brush flour tortillas with olive oil, sprinkle with salt and cut into 1-inch strips. Bake until just golden, about 15 minutes.

2. Cook plain couscous according to package directions, then stir in a sliced scallion and sweet chili sauce to taste; set aside.

3. Cut salami into strips and toss with baby spinach and red-leaf lettuce or romaine. Top with roasted vegetables, tortilla strips and couscous; drizzle with Hummus Yogurt Dressing.

Hummus Yogurt Dressing

Whisk together 3 tablespoons hummus, 2 tablespoons red wine vinegar, 3 tablespoons plain Greek yogurt, 1 1/2 teaspoons sweet chili sauce, kosher salt and black pepper to taste. For a thinner dressing add 1 tablespoon water.

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