• Allyson Balzuweit

Italian Chopped Salad

I've been hooked on this chopped salad lately! The combination of the savory olives and tart pepperoncini with lettuce, tomatoes, radicchio, chickpeas and a little cheese is a nice change of pace from a traditional chopped salad. The homemade dressing is easy and super delicious. This recipe is versatile and I've enjoyed adding extra protein to make it a main. You can also swap out the cheese for another variety and add whatever other vegetables that are hanging around.




INGREDIENTS

- 1 large head of iceberg lettuce or 2-3 heads romaine sliced thin

- 1 small red onion, sliced thin

- 1 cup cherry or grape tomatoes, halved

- 1 cup chickpeas (drained and rinsed)

- 1/2 cup shredded mozzarella cheese

- 1/2 cup sliced pepperoncini, sliced

- 1/2 cup halved Kalamata olives

- 3/4 cup of chopped radicchio


For the dressing:

- 1/2 cup olive oil

- 1/4 cup red wine vinegar

- 1 tsp minced garlic

- 1/2 Tbsp. honey

- 1 tps Dijon mustard

- 1/2 tsp Italian seasoning

- salt and pepper to taste


DIRECTIONS


Combine salad ingredients in a large bowl. Whisk dressing and add to salad, tossing to coat. Be sure to reserve some dressing for another use. If you want to save some salad for another meal, set some aside before dressing to prevent sogginess.