Vegetarian Italian Chopped Salad
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Cookie and Kate · by Cookie and Kate★ 5.0

Vegetarian Italian Chopped Salad

NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 14%
CARBS 71G64% OF CAL
14G FIBER40G SUGAR17G OTHER
FAT 14G29% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crisp chopped vegetables, radicchio, chickpeas, and sun-dried tomato tossed in a simple Italian vinaigrette. Bright, crunchy, and works as either a generous side or a light main.

sideitaliansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
  • 1/2 medium head of radicchio*, finely chopped (about 2 cups)
  • 1/2 medium red onion, chopped (about 1 cup)
  • 2 ribs celery, chopped
  • 1 pint cherry tomatoes, thinly sliced
  • ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
  • ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1 cup (4 ounces) 1/4″ cubes of provolone cheese (optional)
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon honey
  • 2 cloves garlic, pressed or minced
  • 10 twists freshly ground black pepper
  • 1/4 teaspoon salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)
PREP
20M
SODIUM
679MG
ESTIMATE
COMPLETE

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