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

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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