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Category: Salad
Prep Time: Cook Time: Total Time:
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.
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Italian Chopped Salad
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Category: Salad
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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