Italian Chopped Salad
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Well Plated · by Erin Clarke★ 4.9 (19)

Italian Chopped Salad

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 20%
CARBS 17G27% OF CAL
5G FIBER7G OTHER5G TOTAL SUGAR
FAT 16G58% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Italian chopped salad with kale, chickpeas, salami, cheese, and olives in a red wine vinaigrette. Fresh, hearty, and full of contrasting textures.

sideitaliansaladchickenshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 10
  • ½ medium red onion (very thinly sliced)
  • ½ cup chopped dry-packed sun-dried tomatoes
  • 1 small bunch kale (about 8 ounces, curly or Lacinato kale)
  • Pinch kosher salt
  • 1 large head romaine (chopped (about 4 cups))
  • 1 pint cherry tomatoes (halved)
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 4 ounces Provolone cheese (cut into 1/4-inch cubes (about 1 cup))
  • 4 ounces salami (cut into bite-size pieces*)
  • ½ cup stemmed and thinly sliced pepperoncini peppers
  • ½ cup thinly sliced kalamata olives
  • ⅓ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic (minced (about 1 teaspoon))
  • ½ teaspoon honey
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
PREP
45M
SODIUM
824MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.