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Traditional Italian Chopped Salad with Red Kidney Beans and Soppressata

Source: Main Dish Salads
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 6
You don't need to have a good Italian delicatessen nearby to shop for the ingredients, but it helps. Soppressata is a highly flavorful type of Italian cured pork salami. You could substitute Italian salami for good imported Italian prosciutto. Whichever type of cured meat you use, make sure to buy it thinly sliced, which will help you chop it up.
For Dressing:
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil

For Salad:
2 large heads romaine, tough outer leaves discarded, remaining leaves cored and separated
6 ounces sliced soppressata or other Italian-style cured salami
6 ounces sliced provolone cheese
1 can (about 15 ounces) red kidney beans, rinsed and drained
2 red bell peppers, roasted, peeled stemmed, and seeded, torn into long strips, juices reserved
1/4 cup finely chopped fresh chives
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted
1 dozen Italian-style cured black olives
Traditional Italian Chopped Salad with Red Kidney Beans and Soppressata Recipe at
First, make the dressing. In a small mixing bowl, whisk together the balsamic vinegar, salt, and black pepper until the salt dissolves. Stirring continuously with a fork or small whisk, pour in the olive oil in a thin, steady stream, beating until emulsified. Set aside.

Put the romaine leaves in a large wooden bowl. With a mezzaluna, begin chopping the leaves in the bowl until all leaves are coarsely chopped. Add the sopressata, provolone, red beans, roasted peppers, chives, and parsley and continue chopping and tossing the mixture until finely chopped into pieces about 1/4 inch across. Still tossing the mixture, add the dressing and the pine nuts.

Spoon the salad into individual shallow pasta-serving bowls. Garnish with olives.

DO-AHEAD TIP: To prevent the lettuce, cheese and pine nuts from becoming soggy, chop the ingredients separately, and store them in airtight, unbreakable containers or resealable plastic bags, and keep cool in an insulated carrier with blue ice. Just before serving, toss all the ingredients together with the dressing in a large bowl. Combine and pack ingredients together as follows:

- Lettuce, chives and parsley in a mixing bowl.
- Soppressata and provolone in a plastic bag.
- Beans, bell peppers, and olives in a plastic bag.
- Pine nuts in a plastic bag.
- Dressing in a container with tight-fitting lid.

Recipe reprinted by permission of Reader's Digest. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chopped Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 607
Fat. Total: 50g
Fiber: 6g
Carbohydrates, Total: 20g
Sodium: 1293mg
% Cal. from Fat: 74%
Cholesterol: 42mg
Protein: 20g
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