Italian Chopped Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 clove garlic minced
- 2 tablespoons honey
- 1/2 teaspoon italian seasoning
- 1/2 cup extra-virgin olive oil or a neutral tasting oil li
- 2 - 3 tablespoons red or white wine vinegar
- 1/3 cup fresh grated parmesan cheese
- coarse salt and fresh black pepper to taste
- 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 m
- coarse salt and fresh black pepper
- red pepper flakes optional
- 1/2 cup extra-virgin olive oil or a neutral tasting oil li
- 2 - 3 tablespoons red or white wine vinegar
- 1/3 cup fresh grated parmesan cheese
- coarse salt and fresh black pepper to taste
- 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
- 8 ounces cooked and cooled small/medium size pasta (i used
- coarse salt and fresh black pepper
- red pepper flakes optional
- Carbohydrate 9.05447500249564 g
- Cholesterol 17.82 mg
- Fat 6.71210833333334 g
- Fiber 0.432874989686382 g
- Protein 9.17616250000909 g
- Saturated Fat 4.20068333333333 g
- Serving Size 1 1 Serving (119g)
- Sodium 191.463333333454 mg
- Sugar 8.62160001280926 g
- Trans Fat 0.360676666666668 g
- Calories 131 calories
Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.In a large mixing bowl toss everything together except the romaine salt, pepper and red pepper.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.Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.In a large mixing bowl toss everything together except the salt, pepper and red pepper.Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.
