High Fructose Corn Syrup Free Gluten Free Italian Chopped Salad
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad
- 1 large head romaine lettuce, chopped into ½-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz salami, cut into ¼-inch strips
- 4 oz provolone cheese, cut into ¼-inch cubes
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ½ cup jarred pepperoncini, sliced into rings
- ½ cup roasted red peppers, drained and roughly chopped
- ¼ red onion, thinly sliced
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl or jar, whisk together the red wine vinegar, dried oregano, Dijon mustard, crushed red pepper flakes, kosher salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
- 2
Add the chopped romaine, chickpeas, salami, provolone, cherry tomatoes, Kalamata olives, pepperoncini, roasted red peppers, and red onion to a large mixing bowl.
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