Italian Chopped Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped salad with romaine, radicchio, fennel, and bell peppers, tossed in a sweet and tangy red wine vinaigrette. Crisp vegetables and briny olives balance the dressing beautifully.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/8 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 4 teaspoons honey
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed garlic
- Kosher salt
- Freshly ground black pepper
- 3 hearts (18 ounces) romaine lettuce, (chopped)
- 1/2 small head radicchio, (chopped)
- 1/2 cup thinly sliced fennel bulb
- 1/3 cup thinly sliced red onion
- 1 medium orange bell pepper, (chopped)
- 1 medium yellow bell pepper, (chopped)
- 1 cup grape tomatoes, (halved)
- 1/3 cup pitted green olives, (halved if large)
- 1/2 cup sliced pepperoncini peppers
- Parmesan cheese, (shaved (optional))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 647mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.