Breastfeeding Friendly Italian Chopped Salad
Total time20 min
Prep time20 min
Cook time0 min
4.8(5)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp dijon mustard
- ½ tsp sugar
- ¼ tsp 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
- 1 cup cherry tomatoes, halved
- 4 oz salami, cut into ¼-inch strips
- 4 oz provolone cheese, cut into ¼-inch cubes
- ½ cup pitted kalamata olives, halved
- ½ cup pepperoncini, sliced into rings
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
In a small bowl or jar, whisk together the red wine vinegar, dried oregano, Dijon mustard, sugar, salt, and black pepper until combined. Drizzle in the olive oil while whisking steadily until the dressing is emulsified and slightly thickened.
- 2
Add the romaine, chickpeas, cherry tomatoes, salami, provolone, olives, pepperoncini, and red onion to a large mixing bowl.
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