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ITALIAN CHOPPED SALAD

By Kara Lydon of The Foodie Dietitian

For The Salad
 2 containers Little Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
 ½ cup Marinated artichoke hearts (canned or jarred)
 ½ cup Roasted red peppers (about 2 large peppers)
 ¼ cup Sliced black olives
 ¼ cup Diced red onion
 ½ cup Chickpeas (or white cannellini beans)
 3 oz Provolone or cheddar cheese, cubed (about ΒΌ cup)
For the Dressing
 ¼ cup Red wine vinegar
 2 Cloves garlic, minced
 1 tsp Honey
 1 tsp Dried oregano
 1 tsp Dried basil
 ¼ tsp Red pepper flakes
 ½ cup Olive oil
 ½ tsp Salt
 ¼ tsp Freshly ground black pepper
For the Salad
1

Roughly chop lettuce, artichoke hearts, roasted red pepper, olives, and cheese. Add to a large bowl. Add in onion and chickpeas. Toss with desired amount of dressing to coat.

For the Dressing
2

In a small mixing bowl, whisk red wine vinegar, garlic, honey, oregano, basil, red pepper flakes, salt and pepper until combined. While whisking, slowly add in olive oil, whisking until emulsified. Serve with salad.