Italian Chopped Salad
Featuring a rainbow of veggies and a vibrant, oil-free Italian dressing, this refreshing Italian chopped salad is a healthy take on a classic that everyone will love.
Equipment
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- small bowl
- large bowl
Ingredients
Italian dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice (juice of about ½ a medium lemon)
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- freshly cracked black pepper to taste
Salad
- 2 medium heads romaine lettuce (about 8 ounces), rinsed, dried, and chopped
- 1 (15.5-ounce can) chickpeas drained and rinsed
- 1½ cups grape tomatoes halved or quartered
- ¾ cup English cucumber diced
- ¾ cup red, orange, or yellow bell pepper (or 3 to 4 mini sweet peppers), diced
- ¾ cup artichoke hearts quartered
- ¼ cup red onion finely diced
- ¼ cup pepperoncini thinly sliced
Instructions
- Make the dressing: Add all the Italian dressing ingredients to a small bowl. Whisk until combined.
- Add the salad ingredients to a large bowl.
- Top the salad with the Italian dressing.
- Toss and serve.
Notes
- Italian chopped salad keeps well in the fridge for about 3 to 4 days. To keep it crispy longer, store the dressing in a separate container in the fridge and add it to the salad when you’re ready to eat.