Italian Chopped Salad recipe

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Ingredients

1 (15 ounce) can garbanzo beans, drained
½ pound provolone cheese, cut into 1/2-inch cubes
3 ounces dried salami, cut into 1/2-inch cubes
1 romaine heart, diced, bitter parts discarded
1 head radicchio, diced
¼ head broccoli, diced
1 pint cherry tomatoes, halved
1 hothouse cucumber, peeled and diced
1 carrot, peeled and diced
3 radishes, diced
10 pitted kalamata olives
1 avocado, diced
5 tablespoons olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon liquid amino acids (such as Bragg®)
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
5 sprigs oregano, leaves only

Nutrition Info

463 calories
carbohydrate: 27.3 g
cholesterol: 40.1 mg
fat: 33.2 g
fiber: 7.9 g
protein: 18.8 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1703.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.

  2. Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar, shake vinaigrette well.

  3. Add 2/3 of the vinaigrette to the salad and toss, taste salad before adding more. Plate and serve.

Recipe Yield

6 servings

Recipe Note

This Italian chopped salad is very hearty as it includes chickpeas, avocado, radicchio, tomatoes, salami, olives, cucumber, radish, broccoli, carrots, and provolone cheese.

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