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Vegetarian Italian Chopped Salad
Ingredients
  • 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
  • 2 teaspoons dried oregano
  • 1 teaspoon honey
  • 2 cloves garlic, pressed or minced
  • 10 twists freshly ground black pepper
  • ¼ teaspoon salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)
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