Eosinophilic Esophagitis Friendly Italian Chopped Salad with Herb Vinaigrette
Total time20 min
Prep time20 min
Cook time0 min
4.7(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 small head romaine lettuce, chopped into ½-inch pieces
- ½ small head radicchio, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup roasted red peppers, drained and roughly chopped
- ½ cup pitted kalamata olives, halved
- ¼ cup pepperoncini, sliced into rings
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup dry-roasted sunflower seeds (optional)
For the dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Make the dressing: in a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and uniform.
- 2
Add the chopped romaine and sliced radicchio to a large mixing bowl. Add the chickpeas, artichoke hearts, roasted red peppers, Kalamata olives, pepperoncini, cherry tomatoes, red onion, and parsley.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!