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–+ servings

Italian Chopped Salad

Course: Salad
Cuisine: Italian
Servings: 6 1 cup
Calories: 107kcal
This zesty Italian salad is perfect for adding a burst of flavor and nutrition!
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Equipment

  • medium mixing bowl
  • salad tongs
  • chef knife
  • cutting board
  • shaker bottle or jar

Ingredients

SALAD

  • 1 head romaine lettuce
  • 1/4 small head radicchio 4 leaves (cut into thin strips 1" long)
  • 1/4 medium onion; red 1/4" dice
  • 1 ribs celery 1/2" med dice
  • 12 whole OG cherry, sugar or grape tomatoes cut in half
  • 2 Tbs pepperocini banana peppers fine julienne strips
  • 2 Tbs sundried tomatoes fine brunoise chop
  • 3/4 cup garbanzo beans / chickpeas; cooked (or a 1/2 can) rinsed and drained

ITALIAN VINAIGRETTE

  • 2 Tbs extra-virgin olive oil extra-virgin
  • 2 Tbs red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp real maple syrup
  • 1 clove garlic pressed
  • 1 tsp oregano; dried
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions

BUILD SALAD

  • Prep all ingredients.
  • Take a large mixing bowl and add all of the sliced and prepped SALAD ingredients.

MAKE DRESSING

  • Add the ITALIAN VINAIGRETTE ingredients to a jar or shaker and mix until well incorporated.
  • Decide if you will use all of the salad in this setting. If you plan to use later, wait to put the dressing on.

TOSS

  • Pour the dressing over the salad.
  • Toss a few times with a pair of tongs or gloved hands.
  • Serve and Enjoy!!

Nutrition

Serving: 1 cup | Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 54mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9.198IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg