Chopped Italian Salad With Italian Vinaigrette Recipes

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ITALIAN CHOPPED SALAD



Italian Chopped Salad image

This Italian Chopped Salad rivals any restaurant Italian salad there is. It's one of my favorite chopped salad recipes because it's loaded with a variety of healthy ingredients tossed in a delicious homemade Italian dressing that will have you coming back for seconds!

Provided by Deborah

Categories     Salads

Time 20m

Number Of Ingredients 21

2-1/2 tablespoons red wine vinegar
1-1/2 tablespoons dried oregano
1 teaspoon dried basil
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, minced
1-1/2 tablespoons minced kalamata olives
2 tablespoons Parmesan cheese
1/4 teaspoon freshly ground black pepper, plus more to taste
1-1/2 cups good extra-virgin olive oil
Half of a small red onion, halved through the core
1-1/2 cups canned garbanzo beans, drained and rinsed
4 cups romaine lettuce (about 1 large or two small heads), rinsed, dried and chopped
2 cups radicchio (about 1 medium head)
1 pint small sweet cherry tomatoes, halved through the stem ends
1 large cucumber, peeled and seeded then cut in half and sliced
1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
5 peperoncini, stems cut off and discarded, thinly sliced
1/2 cup kalamata olives
1/2 cup Italian Vinaigrette
Juice of 1/2 lemon
Dired oregano, for sprinkling

Steps:

  • Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
  • Drain the onion and pat dry with paper towels before adding them to the salad.
  • Thinly slice the lettuce and radicchio.
  • In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
  • Toss to thoroughly combine the ingredients.
  • Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
  • Taste for seasoning and add more lemon juice, or vinaigrette if desired.
  • Sprinkle with extra oregano and serve.
  • Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
  • Set aside for 5 minutes to marinate the oregano and basil.
  • Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

Nutrition Facts : Calories 673 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 62 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1043 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 51 grams unsaturated fat

CHOPPED SALAD WITH ITALIAN VINAIGRETTE



Chopped Salad With Italian Vinaigrette image

Make and share this Chopped Salad With Italian Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried oregano, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 cup olive oil
8 cups chopped iceberg lettuce, one large head
2 1/2 cups diced cooked chicken
1 1/4 cups chopped seeded tomatoes
8 ounces dry salami, chopped
1 cup shredded mozzarella cheese
3/4 shredded provolone cheese
2/3 cup drained canned chick-peas (optional)
1/2 cup chopped fresh basil
3 green onions, sliced thin
1/8 cup olive (black or green sliced-optional)

Steps:

  • Vinaigrette:.
  • Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
  • Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
  • Salad:.
  • Mix all salad ingredients in large bowl.
  • Toss with enough vinaigrette to cover.
  • Tip: Toss together vinaigrette and salad base at last minute.

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