Italian Chopped Salad Recipe

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Italian Chopped Salad

Contributed by: Melinda

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

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

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
Remove outer leaves of cabbage, remove core and slice across to create shreds
Add cabbage, carrot and bell pepper to the bowl
Slice cucumber into thin slices or dice and add to bowl
Drain palm hearts and add to bowl
In a strainer or colander, drain kidney beans and rinse under cold water - allow to drain thoroughly
Cut about 1/4-1/3 lb dry salami into 1/4 inch dice and add to bowl
Cut Mozzarella cheese into 1/4 inch dice and add to bowl
Add kidney beans
In a small bowl combine vinegar, garlic, mustard and fructose until well blended
Slowly whisk in olive oil
Add salt and pepper to bowl and pour over the dressing
Toss thoroughly to coat
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

Questions about this recipe?