Shelly's Recipe

Italian Chopped Salad

Category: Salad

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

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.