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Chopped Italian Salad
Source: Quick from Scratch - Soups and Salads
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Serves 4
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad--it's the Italian way.
RECIPE INGREDIENTS
For Salad:
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimentos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
For Dressing:
3 tablespoons red wine vinegar or white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated parmesan cheese
Chopped Italian Salad Recipe at Cooking.com
DIRECTIONS
FOR SALAD: In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
FOR DRESSING: Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
VARIATIONS:
  • Use chopped salami or prosciutto instead of the pepperoni.
  • Add some chopped pepperoncini to spice up the salad.
  • Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
  • Diced provolone cheese would make a nice addition.
  • Stir in about a third of a cup of thin-sliced basil leaves.
WINE RECOMMENDATION: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 375
Fat. Total: 30g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 1304mg
% Cal. from Fat: 72%
Cholesterol: 32mg
Protein: 16g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: ??? Reviewed: 12/16/2009
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