Dagwood Salad
My mom always made this salad for BUNCO nights and I've been searching for the recipe for a long time. Mom is no longer around and her recipes are unavailable. I finally found it in a cookbook I have here at home. This is my all time favorite salad and dressing combo and I think this recipe I found finally got it right. Keep the salad, dressing, and bread separate until ready to serve or it gets all mushy. Shake the dressing well before adding to salad.
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INGREDIENTS
Nutrition- 1
- 1⁄4lb salami (usually Cotto, the one with peppercorns)
- 1⁄4lb shaved ham
- 6ounces swiss cheese
- 1
- 3poppy seed rolls
- 3pumpernickel rolls (or whatever you can find, bread etc)
Dressing
- 3⁄4cup salad oil
- 1⁄4cup tarragon vinegar
- 1⁄2teaspoon salt
- 1⁄8teaspoon pepper
- 1⁄2teaspoon oregano
- 1⁄4teaspoon garlic powder
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DIRECTIONS
- In a large bowl with tight-fitting lid, tear up lettuce, cheese, and lunch meat into bite-sized pieces, finely chop onion and toss. Set aside in refrigerator.
- Add all salad dressing ingredients together in a container with a tight-fitting lid and shake.
- Tear up the rolls/bread into bite sized pieces and place in an air tight bag.
- When ready to serve add bread to bowl with lettuce/meat/cheese and add dressing to coat. Toss around with either the lid on (works best) or using salad tongs. Serve immediately.
- If not serving all immediately just mix up what you will eat. Keeps best if kept separate and mix when wanted.
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