DTDinner Table

Italian Chopped Salad

co-op reference (refrences/Lasagna.pdf) · Prep 20 minutes · Cook 0 minutes (no-cook)

Per serving: 140 cal · 4 g protein · 9 g carbs · 11 g fat

servings

  • Salad

    1 large head romaine lettuce (≈340 g) - about 12 oz, chopped into bite-size pieces
  • 1 cup cherry or grape tomatoes (≈170 g) - halved
  • 1 small cucumber - sliced
  • ⅓ cup pepperoncini - drained and sliced
  • ½ cup olives - drained
  • ¼ cup grated parmesan (≈25 g) - added last

  • Red Wine Vinaigrette

    ¼ cup olive oil (≈60 mL)
  • 1½ tbsp red wine vinegar (≈22 mL)
  • 1 tsp Dijon mustard (≈5 g)
  • 1½ tsp lemon juice - to taste
  • ¼ tsp salt - plus more to taste
  • ¼ tsp black pepper
  • ½ tsp Italian seasoning or dried oregano

Instructions

  1. Wash the romaine and dry it thoroughly, then chop into bite-size pieces. The lettuce needs to be quite dry or the dressing will turn watery.
  2. Halve the tomatoes, slice the cucumber, drain and slice the pepperoncini, and drain the olives.
  3. For the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, black pepper, and Italian seasoning.
  4. Adjust the acidity. It should taste slightly stronger than seems right, because the lettuce will dilute it.
  5. Shortly before serving, combine the lettuce, tomatoes, cucumber, olives, and pepperoncini.
  6. Add the dressing gradually and toss.
  7. Add the parmesan last. Do not dress the salad early.