Bean-Pea Salad with Prosciutto and Cheese ~ In the Kitchen with the Fernandez's

Easy to make, serve with crisp bread. Italian salad dish is served after the main meal. So, if you would like a main meal, try one of these recipes first: https://veggiefernandezs.blogspot.com/search/label/Italian

Insalata di fagioli e piselli

con prosciutto e formaggio (Italian)

organic:

drained beans (black, white, pinto, or kidney beans or a mixture of beans)

peas

sliced red cabbage

sliced apple(s)

(dairy-free) soft cheese

sliced proscuitto

sunflower seeds

optional: lettuce

uno 1. Place everything in a large bowl.

vignette (suggested amounts for the salad):

3 Tbs. (45 ml) olive oil

1 Tbs. (15 ml) white wine vinegar

2 tsp. (10 g) each: marjoram and mustard

1 tsp. (5 g) organic honey

due 2. Whisk all the ingredients.

If you are just having salad, try one of these beads:

Guide to traditional, but not all, Italian meal structure:

apertivo (bubbly beverage, small dishes of olives, nuts or cheeses)

antipasti (slighter heavier than apertivo, cheese and bread, cold cuts)

primi (first course, no meat but seafood, soup, or pasta)

secondi (second course: meat or seafood)

contorni (side dishes of vegetables)

insalata (salad)

formaggio e frutta (cheese and fruit)

dolco (dessert)

caffe (strong espresso with very warm, with or without any milk or sugar)

digestivo (alcoholic drink, example amaro)

In the Kitchen with the Fernandez's