By Sue Zakaria
Chopped Italian Salad
3 steps
Prep:20min
Versatile chopped salad with your veggies, salty toppings, meats, and cheeses of choice. Served with a simple Italian vinaigrette with pantry staples. Make this a meal by adding garbanzo beans and serving with garlic bread.
Updated at: Thu, 17 Aug 2023 03:54:01 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
5
Low
Nutrition per serving
Calories410.5 kcal (21%)
Total Fat34.3 g (49%)
Carbs8.8 g (3%)
Sugars4.7 g (5%)
Protein18.3 g (37%)
Sodium883.8 mg (44%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1romaine heart
chopped
2 cupsarugula
mixed greens, or spinach
1 pintcherry tomatoes
halved
1red bell pepper
large
8Pepperoncini
thinly sliced
1stalk celery
sliced
1cucumber
small, diced
12 ouncemini mozzarella balls
drained and halved
1 cuppecorino cheese
¾ cuppitted green olives
halved
6 ouncessalami
cut into matchsticks
½ cuppickled red onions
1 ouncefresh parsley
or basil leaves, sliced into ribbons
Garbanzo beans
optional
½ cupextra-virgin olive oil
preferably labeled “extra-light tasting”
¼ cupred wine vinegar
1garlic clove
minced
1 teaspoondijon mustard
2 tablespoonsfresh lemon juice
from 1 or 2 lemons
1 teaspoonfresh thyme
or 1/2 teaspoon dried oregano
½ teaspoonsea salt
½ teaspoonblack pepper
freshly cracked
Instructions
Step 1
Make the dressing. In a glass jar with a tight fitting lid or a medium bowl, combine the oil, vinegar, garlic, mustard, lemon juice, thyme or oregano, salt, and pepper. Vigorously shake or whisk until mixed well.
Step 2
Make the salad. In a large bowl, combine the romaine, radicchio, tomatoes, bell pepper, pepperoncini, cucumber, both cheeses, olives, salami, onions and basil. Toss gently to combine.
Step 3
Pour the dressing over the salad and toss until well coated. Serve immediately, and store leftovers refrigerated in an airtight container for up to 24 hours.
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