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Italian Chopped Salad

This makes a main-course salad. Reduce the quantities for a side-salad.

What you need

  1. 1 head Romain lettuce, discard the outer greenest leaves and use the heart
  2. 1/4 head Green Cabbage
  3. 1 1/2 cups grated carrot
  4. 1 cup diced red bell pepper
  5. 1 can (15oz) palm hearts or artichoke hearts in water
  6. 1 can (15oz) dark red kidney beans
  7. 1 medium cucumber, english or persian, skin on
  8. 1 small dry salami
  9. 1/4-1/3 lb mozzarella cheese
  10. 1/2 cup red wine vinegar
  11. 1 med or large clove garlic, minced or grated
  12. 1 tsp dijon mustard
  13. 1/2-3/4 tsp agave or other sweetener (optional)
  14. 1/4-1/3 cup olive oil
  15. 1 1/2 tsp kosher salt
  16. Fresh black pepper
  17. Several Roma tomatoes, quartered lengthwise or sliced across depending on size
  18. 1 small avocado, diced
  19. Fresh Basil leaves, torn or chiffonade

How to make it

  1. Slice romain leaves across into 1/2 inch strips and place in a very large bowl - you need lots of room to toss this and can transfer to another bowl to serve
  2. Remove outer leaves of cabbage, remove core and slice across to create shreds
  3. Add cabbage, carrot and bell pepper to the bowl
  4. Slice cucumber into thin slices or dice and add to bowl
  5. Drain palm hearts and add to bowl
  6. In a strainer or colander, drain kidney beans and rinse under cold water - allow to drain thoroughly
  7. Cut about 1/4-1/3 lb dry salami into 1/4 inch dice and add to bowl
  8. Cut Mozzarella cheese into 1/4 inch dice and add to bowl
  9. Add kidney beans
  10. In a small bowl combine vinegar, garlic, mustard and fructose until well blended
  11. Slowly whisk in olive oil
  12. Add salt and pepper to bowl and pour over the dressing
  13. Toss thoroughly to coat
  14. Transfer to an alternate bowl if desired and scatter tomatoes, avocado and basil over the top

Serves 4 as a main course with French bread

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