Italian Chopped Salad

Italian Chopped Salad

by Darrell Duncan 5 months ago
0 (0)
463 kcal
27.3 g carbs
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Description

This Italian chopped salad is very hearty as it includes chickpeas, avocado, radicchio, tomatoes, salami, olives, cucumber, radish, broccoli, carrots, and provolone cheese.

Ingredients
  • 1 (15 ounce) can garbanzo beans, drained
  • ½ pound provolone cheese, cut into 1/2-inch cubes
  • 3 ounces dried salami, cut into 1/2-inch cubes
  • 1 romaine heart, diced, bitter parts discarded
  • 1 head radicchio, diced
  • ¼ head broccoli, diced
  • 1 pint cherry tomatoes, halved
  • 1 hothouse cucumber, peeled and diced
  • 1 carrot, peeled and diced
  • 3 radishes, diced
  • 10 pitted kalamata olives
  • 1 avocado, diced
  • 5 tablespoons olive oil
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon liquid amino acids (such as Bragg®)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 sprigs oregano, leaves only
Directions
  1. 1. Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
  2. 2. Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar; shake vinaigrette well.
  3. 3. Add 2/3 of the vinaigrette to the salad and toss; taste salad before adding more. Plate and serve.
Nutrition Facts
serving: 6 servings
calories: 463 kcal
carbohydrates: 27.3 g
protein: 18.8 g
saturated fat: 10.6 g
cholesterol: 40.1 mg
sodium: 1703.6 mg
fiber: 7.9 g
sugar: 2.9 g
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