Italian Chopped Salad

4 Reviews
ADD YOUR REVIEW
Yield
10 Servings
January 2009
RECIPE BY MyRecipes

Ingredients

  • Dressing:
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • Salad:
  • 8 cups coarsely chopped romaine lettuce (from 2 large hearts)
  • 1 4-oz. ball fresh mozzarella, shredded
  • 3/4 cup sliced jarred roasted red peppers
  • 1/2 cup thinly sliced pepperoncini peppers
  • 1/2 cup pitted kalamata olives
  • 3 ounces sliced Italian salami (such as sopressata), cut into ribbons
  • 1/4 cup fresh basil, finely chopped
  • 1 small red onion, thinly sliced

Nutritional Information

  • Calories 162
  • Fat 14g
  • Satfat 3g
  • Protein 5g
  • Carbohydrate 5g
  • Fiber 2g
  • Cholesterol 13mg
  • Sodium 550mg

How to Make It

Step 1

Make dressing: Whisk together vinegar, garlic, oregano, salt, pepper and sugar. Gradually drizzle in oil, whisking constantly, until dressing is well mixed.

Step 2

Make salad: In a large bowl, combine lettuce, mozzarella, roasted red and pepperoncini peppers, olives, salami, basil and onion; toss gently to combine. Just before serving, pour dressing over salad and toss to coat.

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Ratings & Reviews

MollyV8's Review

kicooke
December 26, 2012
Rave reviews! I omitted the basil, and subbed turkey pepperoni and quartered mini-mozzarella balls. The dressing seems to be the favorite component!

kicooke's Review

Margosfood123
June 15, 2012
First of all, the dressing is amazing. The whole family (3 of us) pretty much demolished the whole bowl, and I made 1.5x the amount. I did add some extras like turkey pepperoni, danish ham and diced tomatoes. If I could best describe the taste I would say it tasted like an Italian hoagie without the bread. Simply fantastic.

grtrwomin's Review

grtrwomin
December 15, 2012
N/A

Margosfood123's Review

MollyV8
August 07, 2012
This is a great recipe and the dressing is really good! I have made it many times now in the last couple of years. Since I had good feedback the first time I made it, I stay with the exact recipe. Enjoy!
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