Chopped Italian Salad

Versatile chopped salad with your veggies, salty toppings, meats, and cheeses of choice. Served with a simple Italian vinaigrette with pantry staples. Make this a meal by adding garbanzo beans and serving with garlic bread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dressing. In a glass jar with a tight fitting lid or a medium bowl, combine the oil, vinegar, garlic, mustard, lemon juice, thyme or oregano, salt, and pepper. Vigorously shake or whisk until mixed well.

Step 2

Make the salad. In a large bowl, combine the romaine, radicchio, tomatoes, bell pepper, pepperoncini, cucumber, both cheeses, olives, salami, onions and basil. Toss gently to combine.

Step 3

Pour the dressing over the salad and toss until well coated. Serve immediately, and store leftovers refrigerated in an airtight container for up to 24 hours.