Vegetarian Italian Chopped Salad

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: Salad:

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)

½ medium head of radicchio*, finely chopped (about 2 cups)

½ medium red onion, chopped (about 1 cup)

2 ribs celery, chopped

1 pint cherry tomatoes, thinly sliced

⅓ cup stemmed and thinly sliced pickled pepperoncini peppers

⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

subheading: Italian vinaigrette:

⅓ cup extra-virgin olive oil

⅓ cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

2 cloves garlic, pressed or minced

2 teaspoons dried oregano

10 twists freshly ground black pepper

¼ teaspoon salt, more to taste

Pinch of red pepper flakes, for heat (optional)

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer