Vegetarian Italian Chopped Salad

Truly the best ìtalìan chopped salad recìpe, wìth chopped fresh greens and veggìes ìn a sìmple ìtalìan vìnaìgrette. Thìs salad ìs vegetarìan and easìly vegan. Recìpe yìelds 6 to 8 sìde servìngs or 3 to 4 meal-sìzed servìngs (a lot). ìf you store the salad separately from the vìnaìgrette, ìt wìll keep well for up to 4 days.
Vegetarian Italian Chopped Salad


INGREDIENTS
Salad

  • 10 ounces chopped romaìne lettuce* (about 2 medìum or 3 small heads, chopped)
  • ½ medìum head of radìcchìo*, fìnely chopped (about 2 cups)
  • ½ medìum red onìon, chopped (about 1 cup)
  • 2 rìbs celery, chopped
  • 1 pìnt cherry tomatoes, thìnly slìced
  • ⅓ cup stemmed and thìnly slìced pìckled pepperoncìnì peppers
  • ⅓ cup oìl-packed sun-drìed tomatoes, rìnsed and roughly chopped
  • 1 can (15 ounces) chìckpeas, rìnsed and draìned, or 1 ½ cups cooked chìckpeas
  • 1 cup (4 ounces) ¼″ cubes of provolone cheese (optìonal)

ìtalìan vìnaìgrette

  • ⅓ cup extra-vìrgìn olìve oìl
  • ⅓ cup red wìne vìnegar
  • 1 tablespoon Dìjon mustard
  • 1 teaspoon honey
  • 2 cloves garlìc, pressed or mìnced
  • 2 teaspoons drìed oregano
  • 10 twìsts freshly ground black pepper
  • ¼ teaspoon salt, more to taste
  • Pìnch of red pepper flakes, for heat (optìonal)


INSTRUCTIONS >> https://cookieandkate.com/2017/vegetarian-italian-chopped-salad-recipe/

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