"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Manhattan Deli Salad, by Sue Berg, is from Family & Friends Treasured Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
14 oz. pkg spiral or corkscrew pasta cooked and drained
2 c. green peppers chopped or broccoli 1 med. red onion sliced into rings 1/2 c. chopped parsley 1 can black olives (15 oz.) (or 3/4 black, 3/4 green olives @ pimento's) 1/2 lb. hard salami - cut in strips 1/2 c. grated parmeson cheese 1 1/2 c Italian dressing (lg bottle use 3/4)
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.