Italian Chopped Salad
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)

Italian Chopped Salad

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 29%
CARBS 9G9% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 34G77% OF CAL
11G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chopped salad with lettuce, vegetables, cured meats, olives, cheese, and a zesty homemade Italian dressing. Substantial enough to eat as a full meal.

mainitaliansaladgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 head romaine lettuce (chopped into ½-¾ inch pieces, about 5 cups)
  • ¼ head purple cabbage (very thinly shaved or sliced and roughly chopped, about 3 cups)
  • 1 red bell pepper (chopped into ½ inch pieces, about 1 cup)
  • ½ small red onion (sliced very thin and roughly chopped, about ½ cup)
  • ½ English cucumber (chopped into ½ inch pieces, about 1 cup)
  • ½ cup sliced black olives (about 2 ounces worth)
  • 8 pepperoncini (thinly sliced, about ⅔ cup)
  • 1 cup grape or cherry tomatoes (halved)
  • 6-8 ounces thinly sliced salami (cut into triangles or matchsticks)
  • 8-12 ounces mozzarella cheese, diced into ½-inch cubes (OR pearl mozzarella balls, halved)
  • ½ cup freshly shredded or shaved Parmesan
  • 12 fresh basil leaves (sliced into thin ribbons)
  • ⅔ cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • ½ cup freshly squeezed lemon juice
  • 3 garlic cloves (minced)
  • 2 teaspoons oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
PREP
30M
SODIUM
1165MG
ESTIMATE
COMPLETE

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