Chopped Italian salad
5
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This Italian sub turned salad is the kind that keeps you coming back for another bite. Each crisp forkful is a little different: a piece of spicy pepperoni and creamy provolone one minute, a fresh pop of tomato and briny olives the next.
Ingredients
Romaine lettuce
6 cup(s), shredded, chopped
Grape tomatoes
2 cup(s), or cherry tomatoes, halved
Pepperoncini
¾ cup(s), slices, drained
Red onion
¼ cup(s), chopped, thinly sliced
Red wine vinegar
1 Tbsp
Dijon mustard
1 tsp
Dried oregano
1 tsp
Garlic clove
1 clove(s), finely chopped (about 1 tsp)
Table salt
½ tsp
Black pepper
¼ tsp
Olive oil
3 Tbsp
Olives
12 olive(s), large, sliced (about ½ cup)
Turkey pepperoni
24 slice(s), (about ½ cup), cut into ribbons
Provolone cheese
½ cup(s), diced, shaved (about 2 oz)
Fresh basil
½ cup(s), fresh, chopped
Instructions
1
In a large bowl, toss the lettuce, tomatoes, pepperoncini, and onion. In a small bowl, whisk the vinegar, mustard, oregano, garlic, salt, and black pepper. Gradually whisk in the oil.
2
Add the dressing to the salad and toss to coat. Divide the salad among 6 plates. Top with the olives, pepperoni, cheese, and basil.
3
Serving size: 1½ cups
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