Chopped Salad & Classic Vinaigrette
Ingredients
Salad
3 heads Romaine lettuce
3 medium red bell peppers, diced
6 mini cucumbers, diced
1 cup green onions, diced
2 cups fresh mozzarella cheese, cubed
4 ounces thinly sliced Soppressata
1 (12-ounce jar) sliced Greek pepperoncinis, drained
1 (15-ounce can) chickpeas, drained
Vinaigrette
1 cup extra virgin olive oil
Juice of one lemon
1 tablespoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon honey
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
Instructions
1. Salad:
Slice lettuce into thin ribbons, add to large bowl. Dice cucumber, bell pepper, green onion and mozzarella cheese. Cut strips of sliced Soppressata. Separately, drain pepperoncinis and chickpeas. Remove any excess liquid.
2. In semi-neat rows, add each ingredient separately.
3. Vinaigrette:
Using a mason jar, add olive oil, lemon juice, mustard, champagne vinegar, honey, salt and pepper and red pepper flakes together.
4. Shake jar until dressing is creamy and well incorporated.
5. Using tongs, mix salad and drizzle vinaigrette over to taste.
Notes:
1. Be sure to wash your vegetables well, and dry completely to avoid a soggy salad.
2. Salad can be stored for up to 3 days in Tupperware, add a paper towel at the bottom to help absorb any moisture.
3. Add chicken, steak, fish or hard-boiled eggs to salad to make it a complete meal.
