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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?

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