Winter italian chopped salad

Indulge in the vibrant flavors of winter with this tantalizing Italian chopped salad. Packed with fresh ingredients and a burst of savory goodness.

Ingredients:

• 3 Tbsp. fresh orange juice
• 3 Tbsp. red wine vinegar
• 1 large garlic clove, finely grated
• 1 Tbsp. chopped oregano
• 1 tsp. Dijon mustard
• 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 1/4 tsp. kosher salt, divided
• 1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
• 4 oz. mini pepperoni rounds
• 2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
• 1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
• 1/2 head of radicchio, cut into 1" pieces (about 3 cups)
• 4 stalks celery, thinly sliced
• 2 navel oranges, peel and pith removed, cut into 1/2" pieces
• 1/2 lb. provolone cheese, cut into 1/2" pieces
• 1 cup pitted black olives, thinly sliced

Instructions:

1. Preheat the oven to 450°F. Combine orange juice, vinegar, minced garlic, oregano, mustard, 1/4 cup of oil, and 3/4 teaspoon of salt in a large mixing bowl.
2. Mix artichokes, pepperoni slices, chickpeas, and 2 tablespoons of oil on a baking sheet with raised edges; season with the remaining 1/2 teaspoon of salt. Bake, stirring halfway through, until chickpeas turn a deep golden brown and the pepperoni is crispy, for about 18 to 20 minutes.
3. Combine iceberg lettuce, radicchio, celery, orange segments, cheese, and olives in the bowl with the prepared dressing and mix well. Add the roasted chickpea mixture to the salad and toss gently to combine. Finish by drizzling some more oil over the salad.

Summary:

• Calories: 3923 kcal
• Fat: 255 g
• Protein: 156 g
• Carbs: 285 g
• Potassium: 3351 mg
• Magnesium: 411 mg