From Cookie and Kate
Vegetarian Italian Chopped Salad
- Time
- 20 min
- Makes
- 6
- Ingredients
- 18
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Ingredients
- 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
- ½ medium head of radicchio*, finely chopped (about 2 cups)
- ½ medium red onion, chopped (about 1 cup)
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
Nutrition · per serving
- Calories
- 535 kcal
- Fat
- 45.5 g
- Fiber
- 9.9 g
- Sugar
- 8 g
- Sodium
- 590 mg
- Protein
- 11.7 g
- Trans fat
- 0 g
- Cholesterol
- 13.1 mg
- Carbohydrate
- 26.2 g
- Saturated fat
- 8.9 g
As published by Cookie and Kate.
The method
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