Vegetarian Italian Chopped Salad

cookieandkate.com

Krol

subheading: Salad:

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)

½ medium head of radicchio*, finely chopped (about 2 cups)

½ medium red onion, chopped (about 1 cup)

2 ribs celery, chopped

1 pint cherry tomatoes, thinly sliced

⅓ cup stemmed and thinly sliced pickled pepperoncini peppers

⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

subheading: Italian vinaigrette:

⅓ cup extra-virgin olive oil

⅓ cup red wine vinegar

1 tablespoon Dijon mustard

2 teaspoons dried oregano

1 teaspoon honey

2 cloves garlic, pressed or minced

10 twists freshly ground black pepper

¼ teaspoon salt, more to taste

Pinch of red pepper flakes, for heat (optional)

Directions at cookieandkate.com

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