Belly Full · by Amy Flanigan★ 5.0 (20)
Italian Chopped Salad
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 22%
CARBS 28G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 22G56% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining pasta, chickpeas, Italian sausage, and fresh vegetables with a tangy vinaigrette. It tastes like an Italian sub sandwich but in salad form, making it satisfying for lunch or dinner.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 & 1/4 cups dry ditalini pasta
- 3 cups chopped Romaine lettuce
- 15 once (1 can) garbanzo beans (chickpeas) (drained)
- 1 cup cubed summer sausage
- 1 cup cubed Provolone cheese ((or Mozzarella))
- 1 cup cherry tomatoes (halved)
- 1 cup marinated artichoke hearts (drained and chopped)
- 1/4 cup pimento stuffed olives (halved)
- 1/2 cup diced scallions
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon coarse salt
- 1/8 teaspoon pepper
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 22%
CARBS 28G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 22G56% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 599mg
- Total sugar
- 7g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 132mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.