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Name: Italian Chopped Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 head Romaine or Red Leaf cut into 1-inch squares; 2 medium tomatoes cut into 1-inch cubes; 1/4 cup Red bell pepper chopped; 1/3 cup red onion chopped; 1 15 oz. can artichoke hearts OR drained, rinsed, chopped; 1/2 cup olives (black or green) pitted, chopped; 3 tbsp Red wine vinegar; 1/4 cup Extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper freshly ground; 1/2 cup Parmesan cheese grated; 2 tbsp. Pine nuts optional

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INGREDIENTS

1 head Romaine or Red Leaf ; cut into 1-inch squares
2 medium tomatoes ; cut into 1-inch cubes
1/4 cup Red bell pepper ; chopped
1/3 cup red onion ; chopped
1 15 oz. can artichoke hearts OR ; drained, rinsed, chopped
1/2 cup olives (black or green) ; pitted, chopped
3 tbsp Red wine vinegar
1/4 cup Extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper ; freshly ground
1/2 cup Parmesan cheese ; grated
2 tbsp. Pine nuts ; optional

Servings

INSTRUCTIONS

1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

Notes / Variations

• Use chopped salami or prosciutto instead of the pepperoni.

• Add some chopped pepperoncini to spice up the salad.

• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.

• Diced provolone cheese would make a nice addition.

• Stir in about a third of a cup of thin-sliced basil leaves.

NOTES

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Italian Chopped Salad

1 head Romaine or Red Leaf cut into 1-inch squares
2 medium tomatoes cut into 1-inch cubes
1/4 cup Red bell pepper chopped
1/3 cup red onion chopped
1 15 oz. can artichoke hearts OR drained, rinsed, chopped
1/2 cup olives (black or green) pitted, chopped
3 tbsp Red wine vinegar
1/4 cup Extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper freshly ground
1/2 cup Parmesan cheese grated
2 tbsp. Pine nuts optional

1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

Notes / Variations

• Use chopped salami or prosciutto instead of the pepperoni.
 
• Add some chopped pepperoncini to spice up the salad.
 
• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
 
• Diced provolone cheese would make a nice addition.
 
• Stir in about a third of a cup of thin-sliced basil leaves.

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 4 Servings

Calories: 91
Calories from Fat: 68 (75%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.8g
Cholesterol 2.8mg		1 %
Sodium 56.5mg		2 %
Potassium 190.7mg		5 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 3.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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