Italian Chopped Salad
The chopped
Italian salad is a joyful blend of textures and flavors of fresh vegetables,
cold cuts and cheese that is perfect as an aperitif or light meal for everyone.
Ingredients
Dressing
- 2 tablespoons honey
- Salt and pepper
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 1 teaspoon dry Italian seasoning
- 1/2 cup red wine vinegar
- 2 cloves garlic, minced
Salad
- 1 cup cubed salami
- 1 can (15 oz) chickpeas, drained
- 1 cup cubed Provolone
- 1/2 cup mini pepperoni
- 1 cup grape tomatoes, quartered
- 1/2 cup sliced green onions
- Pepperoncini peppers
- 3 cups chopped romaine hearts
- 3/4 cup chopped cucumber
- 1 cup ditalini pasta
- 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
Instructions
First, to
make the dressing, mix the vinegar, honey, mustard, seasoning and garlic in a
blender. Season with salt and pepper. Mix to combine. Slowly pour in olive oil
to emulsify. Alternatively, add all the ingredients to a jar and shake until
the whole is completely mixed slightly thickened.
Then, bring
a pan of salted water to a boil. Add the pasta and cook until al dente. Drain
and cool.
In a large
bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami,
provolone, cucumber, pepperoni and green onions. Add the cooled pasta. Add
dressing and toss to coat.
Serve the
salad garnished with a few whole pepperoncini peppers.
Happy
Cooking Time.
