Italian Chopped Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
1/2 cup red wine vinegar
2 TBSP honey
1 TBSP Dijon mustard
1 tsp dry Italian seasoning
2 cloves garlic, minced
salt & pepper
1/2 cup olive oil
Salad:
1 cup ditalini pasta
3 cups chopped romaine hearts
1 can (15 oz) chickpeas, drained
1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
1 cup grape tomatoes, quartered
1 cup cubed salami
1 cup cubed Provolone cheese
3/4 cup chopped cucumber
1/2 cup mini pepperoni
1/2 cup sliced green onions
Pepperocini peppers
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Directions: |
Directions:To make the dressing, combine the vinegar, honey, mustard, seasoning and garlic in a blender or food processor. Season with salt and pepper. Slowly add in olive oil to emulsify.
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and cool.
In a large bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami, provolone, cucumber, pepperoni and green onions. Add in the cooled pasta. Add in the dressing and toss to coat.
Serve the salad topped with a few whole pepperonchini peppers. |
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Number Of
Servings: |
Number Of
Servings:8--16 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This makes a huge salad, so perfect for a pot luck.
I make it, but put half of it (minus the romaine lettuce and salad dressing) in a zip lock bag and use it a day or so later. Once you mix the salad dressing well, it stays pretty good. Just give the leftover portion a quick shake and it's good to go.
If you can only find sliced provolone and salami, no problem, just cut it in small pieces.
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