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Chopped Salad
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The flavors of this recipe will remind you of an Italian sub sandwich.  
makes 8 dinner salad

Ingredients

Dressing
4 cloves of garlic, roughly chopped
2 tablespoons lemon juice
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1-2 tablespoons dried oregano
Freshly ground black pepper to taste
Salad
1 15-ounce can of chickpeas, rinsed and drained
1 small red onion, sliced into paper-thin rings
1/4 pound aged provolone OR

1/2 pound regular provolone, sliced into ¼-inch ribbons
Creminelli Sopressata Salami (1 whole salami), peeled, sliced into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings and keep the seeds and juice
1 pint of cherry tomatoes, halved and seasoned lightly with salt
1 head of romaine lettuce, cut into ½-inch ribbons
1 head radicchio, halved, cored and cut into 1/4-inch ribbons
2 tablespoons fresh oregano for garnish (optional)

 

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Chopped Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. To make the dressing, place the garlic, oregano, salt and pepper into a mortar and grind into a paste with the pestle. Transfer the paste to a large serving bowl. Add the lemon juice and vinegar and whisk until the salt dissolves. Whisk in the oil until well combined.
2. Add the chickpeas, red onion, provolone, salami and pepperoncini to the dressing. When you are ready to serve, add the tomatoes, lettuce and radicchio. Toss to combine with the dressing. Adjust seasonings to taste. Serve immediately and garnish each plate or bowl with fresh oregano.

Per serving: 311 calories, 18g fat, 6g saturated fat, 22g carbohydrates, 16g protein, 546mg sodium, 4g fiber

 

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