Italian Chopped Salad

Prep Time: 25 minutes Cook Time: 10 minutes Yield: serves 6 - 8 as a side dish

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • dressing:

  • 1/2

    cup extra-virgin olive oil or a neutral tasting oil like corn oil

  • 2

    tablespoons honey

  • 2 - 3

    tablespoons red or white wine vinegar

  • 1

    clove garlic, minced

  • 1/2

    teaspoon Italian seasoning

  • 1/3

    cup fresh grated Parmesan cheese

  • coarse salt and fresh black pepper, to taste

  • salad:

  • 1/4

    cup finely diced red onion

  • 3/4

    cup chopped artichoke hearts

  • 3/4

    cup diced plum tomatoes, seeds removed

  • 3/4

    cup diced cucumber, seeds removed

  • 3/4

    cup chopped pepperoni or salami

  • 3/4

    cup diced mozzarella cheese

  • 3/4

    cup sliced or chopped black olives

  • 1

    can chickpeas, drained and rinsed

  • 1

    cup cooked small pasta (I used anelletti)

  • 8

    cups finely chopped romaine hearts or romaine/iceberg mix

  • coarse salt and fresh black pepper

  • red pepper flakes, optional

Directions

Make the dressing: 1.Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate. Make the salad: 2.In a large mixing bowl toss everything together except the romaine salt, pepper and red pepper. 3.When ready to serve toss with the romaine then mix in dressing a little at a time until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.

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