Chopped Italian Salad
Chopped Italian Salad combines fresh, crunchy vegetables with savory meats and cheeses, all dressed in a zesty Italian vinaigrette, creating a burst of Mediterranean flavors in every bite.
Servings: 6
Equipment
- Bentgo® All-in-One Salad Container - Large Salad Bowl, Bento Box Tray, Leak-Proof Sauce Container, Airtight Lid, & Fork for Healthy Adult Lunches; BPA-Free & Dishwasher/Microwave Safe (Coastal Aqua)
Ingredients
- 2 large heads romaine lettuce washed and chopped
- ½ of a medium red onion peeled and then sliced into very thin rings
- ½ c. sliced pepperoncini rings
- ½ c. sliced black olives
- ½ lb. provolone sliced 1/8" thick and then cut into 1/4" ribbons
- ½ lb. good quality salami sliced 1/8" thick and then cut into 1/4" ribbons
- 1 cup cherry or grape tomatoes sliced in half
- freshly ground black pepper
- kosher salt if needed
- Italian Vinaigrette
Instructions
- Wash the romaine and then cut the romaine vertically two or three times, from the root end (don’t cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.
- In a large bowl, gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
- Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.
Nutrition
Serving: 1g | Calories: 29kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 308mg | Potassium: 8mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 77IU | Calcium: 10mg | Iron: 0.1mg
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