Description
Chopped beef salami, provolone, and romaine tossed with chickpeas, artichoke, tomatoes, hearts of palm and olives in a classic Italian dressing.
Ingredients
Scale
- 1/2 cup celery, chopped
- 1/2 cup baby cucumbers, chopped
- 1/4 cup black olives, pitted and halved
- 1/2 red onion, thinly sliced
- 1 cup roasted artichokes, chopped
- 1 14oz. can hearts of palm, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup chickpeas
- 1 cup beef salami with fennel, cubed
- 1 cup provolone, cubed
- 1 head romaine lettuce, washed and chopped
- 1 head radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup extra virgin, extra light olive oil
- 4 tablespoons red wine vinegar
- 2 garlic cloves, finely chopped
- 2 teaspoons dry mustard
- 1 teaspoon dried oregano, finely chopped
- 1 teaspoon dried thyme, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare: Chop everything but the romaine, radicchio and cherry tomatoes. Place chopped ingredients into an airtight container.
- Mix: Place all of the ingredients for the dressing into a sealed jar and shake vigorously. Keep refrigerated.
- Serve: Place all of the chopped ingredients into a large salad bowl. Chop the romaine, radicchio and cherry tomatoes and add to the bowl. Add desired amount of dressing, toss and serve.
Notes
Keep the dressing and the chopped vegetables separate in the refrigerator until ready to serve to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads & Dressings
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 45 mg
Keywords: chopped salad, Italian salad, beef salami, provolone, healthy lunch