Italian Chopped Salad recipe
All Recipes Salad
Ingredients
- 1 (15 ounce) can garbanzo beans, drained ½ pound provolone cheese, cut into 1/2-inch cubes 3 ounces dried salami, cut into 1/2-inch cubes 1 romaine heart, diced, bitter parts discarded 1 head radicchio, diced ¼ head broccoli, diced 1 pint cherry tomatoes, halved 1 hothouse cucumber, peeled and diced 1 carrot, peeled and diced 3 radishes, diced 10 pitted kalamata olives 1 avocado, diced 5 tablespoons olive oil 1 lemon, juiced 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon liquid amino acids (such as Bragg®) 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 5 sprigs oregano, leaves only
Nutrition Info
- 463 caloriescarbohydrate: 27.3 gcholesterol: 40.1 mgfat: 33.2 gfiber: 7.9 gprotein: 18.8 gsaturatedFat: 10.6 gservingSize: -sodium: 1703.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Italian Chopped Salad
Directions
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Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar, shake vinaigrette well.
Add 2/3 of the vinaigrette to the salad and toss, taste salad before adding more. Plate and serve.