Entrées

Entrées

  • Ingredients:

    48 Thin slices (or about 9 oz.) Galileo Salame Italian Dry Salame thin sliced, cut into thin strips
    12 oz. Chinese egg noodles or Angel Hair pasta
    1/2 cup Chopped green onion
    1/2 cup Red Bell Pepper, sliced thin
    1/2 cup Yellow Bell Pepper, sliced thin
    3/4 cup Season Rice Vinegar
    2 cloves Garlic minced
    1 Tbsp. fresh ginger, minced
    2 Teaspoons of sugar
    1 tsp. Soy sauce
    3 tsp. Toasted sesame seeds

    Directions:
    1. Cook noodles according to package directions, drain and rinse.
    2. Combine vinegar, garlic, ginger, sugar and soy sauce in a bowl; mix well.
    3. Place noodles in a large bowl, toss with vinegar mixture, chopped peppers, chopped onions and sesame seeds.
    4. Mix in the sliced Galileo Salame. Chill well and serve.
  • Ingredients:

    3 oz. Galileo Salame Pepperoni, julienne
    1 Flour tortilla, 12 inch
    1/4 cup Mozzarella Cheese, shredded
    2 Tbsp. Diced Green Chile, canned
    2 Tbsp. Onion, sliced
    2 Tbsp. Tomato, diced
    3 oz. Chicken, precooked diced
    2 Tbsp. Olive Oil

    Directions:
    1. Start by placing the shredded cheese onto the tortilla.
    2. Next, place the diced green chili followed by the onion, tomato, chicken and Galileo Salame Pepperoni.
    3. Now heat the olive oil in a saute pan on medium-high heat.
    4. Roll the tortilla into a burrito and grill on both sides of the tortilla in the saute pan.
    5. When browned on both sides of the tortilla, cut in half and serve.
  • Makes 4 Servings
    Ingredients:

    Salad
    1 lb. sliced Galileo Salame, chopped
    2 roma tomatoes, diced
    1/2 lb. sliced swiss cheese, chopped
    1 cup canned garbanzo beans, rinsed
    4 whole peppadew peppers, oven roasted
    1 bunch fresh basil, reserve four small leaves, chop the rest
    1/2 head of small iceberg lettuce, chopped
    1/2 heart of romaine lettuce, chopped
    8 pitted kalamata olives

    Dressing
    1 cup prepared mayonnaise
    1/4 cup milk
    2 tbsp. cider vinaigrette
    2 tbsp. grated parmesan cheese

    Directions:

    Salad

    1. Toss lettuces and basil in dressing until leaves are lightly coated, reserving 4 tablespoons of dressing for the tops of the salad.
    2. Evenly divide the salads onto 4 dinner plates.
    3. Lay the Galileo Salame, tomato, swiss cheese and beans on the top of the leaves in pie-shaped sections, leaving a section clear.
    4. In the open section, place the whole pepper and 2 olives. Top with tablespoon of additional dressing and garnish with a basil leaf per salad.

    Dressing

    1. Mix together and let flavors meld for at least 1 hour in the refrigerator.
  • Makes 4 Servings
    Ingredients:

    Salad
    1 lb. sliced Galileo Salame, chopped
    2 roma tomatoes, diced
    1/2 lb. sliced swiss cheese, chopped
    1 cup canned garbanzo beans, rinsed
    4 whole peppadew peppers, oven roasted
    1 bunch fresh basil, reserve four small leaves, chop the rest
    1/2 head of small iceberg lettuce, chopped
    1/2 heart of romaine lettuce, chopped
    8 pitted kalamata olives

    Dressing
    1 cup prepared mayonnaise
    1/4 cup milk
    2 tbsp. cider vinaigrette
    2 tbsp. grated parmesan cheese

    Directions:

    Salad

    1. Toss lettuces and basil in dressing until leaves are lightly coated, reserving 4 tablespoons of dressing for the tops of the salad.
    2. Evenly divide the salads onto 4 dinner plates.
    3. Lay the Galileo Salame, tomato, swiss cheese and beans on the top of the leaves in pie-shaped sections, leaving a section clear.
    4. In the open section, place the whole pepper and 2 olives. Top with tablespoon of additional dressing and garnish with a basil leaf per salad.

    Dressing

    1. Mix together and let flavors meld for at least 1 hour in the refrigerator.