Chopped Italian Salad

Chopped Italian Salad
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
  • 1/3 cup drained sliced pimientos (one 4-ounce jar)
  • ½ cup grated Parmesan
  • ½ cup grated Parmesan
  • ¼ pound sliced pepperoni, chopped
  • 1/3 cup drained sliced pimientos (one 4-ounce jar)
  • ¼ teaspoon fresh-ground black pepper
  • + 13 more ingredients
    • ½ teaspoon salt
    • ¼ cup olive oil
    • ½ teaspoon salt
    • ¼ teaspoon fresh-ground black pepper
    • 3 tablespoons red- or white-wine vinegar
    • 1/3 cup chopped red onion
    • 3 tablespoons red- or white-wine vinegar
    • 1 ½ cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
    • 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
    • ¼ pound sliced pepperoni, chopped
    • ¼ cup olive oil
    • 1/3 cup chopped red onion
    • 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)

1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine. 2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients. Variations:: · Use chopped salami or pro...

View full recipe at My Recipes

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