Instructions

Serves 2

Ingredients: 

• 8 ounces chopped romaine 

• 4 ounces mozzarella balls 

• 4 ounces nitrate-free salami, quartered 

• 1 cup cherry tomatoes, quartered

• 2 persian cucumbers, sliced 

• ½ cup cannellini beans, drained and rinsed

• ¼ cup pine nuts 

• Optional: sliced banana peppers for serving 

For the dressing: 

• ¼ cup Chef Hak’s Maple Mustard BBQ Sauce

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil 

Instructions: 

1. Prepare the dressing by mixing the ingredients together in a small bowl or mason jar. 

2. Assemble the salads by adding the remaining ingredients to a large bowl. Toss with the dressing and mix well.