Crisp and sweet italian chopped salad
Indulge in the vibrant flavors of this Italian chopped salad. Enjoy the crisp fresh ingredients bursting with sweet and tangy notes. Perfect for a delicious and wholesome meal.
Ingredients:
- ? cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1–2 oven roasted garlic cloves (minced and smashed into a paste)
- ½ teaspoon dried oregano (I use Litehouse)
- ½ teaspoon kosher salt (or to taste)
- generous pinch of pepper (or to taste)
- 1 teaspoon honey
- 1 large head romaine lettuce (washed, dried and chopped)
- 1 head radicchio (washed, dried and chopped)
- 1 head endive (washed, dried and chopped)
- ¼ cup parsley (washed, dried and finely chopped)
- 4–5 fresh basil leaves (washed, dried and torn up)
- 1 small cucumber (washed, dried and chopped)
- 1 celery rib (washed, dried and chopped (I also chop about 1 tablespoon of the celery leaves))
- 1 cup cherry tomatoes (washed, dried and chopped in half (about 1 large handful))
- ½ cup pitted green olives
- ½ cup crumbled Ricotta Salata (in a pinch, can substitute with feta cheese)
Instructions:
- Mix together all the components for the dressing in a mason jar.
- Close the jar tightly and shake vigorously.
- Chill in the fridge until you are ready to use it (I typically prepare the dressing the day prior).
- Place all the salad components in a large mixing bowl.
- Mix gently until well combined.
- Give the dressing a final shake before drizzling it over your salad.
- Mix thoroughly.
- Move the salad to your serving dish.
- Enjoy right away.
Summary:
- Calories: 1944 kcal
- Fat: 216 g
- Protein: 0 g
- Carbs: 8 g
- Potassium: 44 mg
- Magnesium: 4 mg