Italian chopped salad
Discover the flavors of Italy with this vibrant chopped salad recipe. Fresh veggies, crisp lettuce, tangy dressing - a delectable culinary experience!
Ingredients:
- 3 tablespoons chopped oil-packed sun-dried tomatoes
- 2 tablespoons red-wine vinegar
- 1 tablespoon lemon juice
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon grated garlic
- 5 tablespoons extra-virgin olive oil
- 2 (10-ounce) romaine hearts, coarsely chopped (about 6 cups)
- 1 head radicchio, coarsely chopped (about 4 cups)
- 1 (430g) can no-salt-added chickpeas, rinsed
- 1 cup chopped English cucumber
- ¾ cup coarsely chopped roasted red peppers
- 110g fresh mozzarella cheese pearls (about 3/4 cup)
- ½ cup pitted Kalamata olives, coarsely chopped
- ½ cup drained sliced pepperoncini
- ½ cup chopped red onion
Instructions:
- For the dressing: Mix together sun-dried tomatoes, vinegar, lemon juice, oregano, basil, and garlic in a small bowl. Gradually add oil while whisking continuously until well mixed. Put it aside.
- For the salad: Mix lettuce, radicchio, chickpeas, cucumber, roasted red peppers, mozzarella, olives, pepperoncini, and onion in a big bowl. Pour the dressing over the salad and mix well. Serve right away.
Summary:
- Calories: 654 kcal
- Fat: 71 g
- Protein: 1 g
- Carbs: 7 g
- Potassium: 379 mg
- Magnesium: 25 mg