Discover our delicious Italian chopped salad, a colourful and refreshing mix of crunchy vegetables and Mediterranean flavours. Perfect for a light and balanced meal, this easy-to-prepare recipe will quickly become a summer staple!
Preparation
10
min
Cooking
0
min
Portion
4
Ingredients
- 1 L (4 cups) romaine lettuce, coarsely chopped
- 1 English cucumber, cubed
- 1 can (540 ml) white beans, drained and rinsed
- 2 Italian tomatoes, diced
- 125 ml (½ cup) sliced Kalamata black olives
- 125 g (¼ lb) extra lean Capocollo, chopped (or other cold cuts)
- 80 ml (⅓ cup) grated Parmesan cheese
Dressing:
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 15 ml (1 tbsp) balsamic vinegar
- 10 ml (2 tsp) Dijon mustard
- 5 ml (1 tsp) dried basil
- 5 ml (1 tsp) honey
- 5 ml (1 tsp) dried oregano
- 2.5 ml (½ tsp) garlic powder
- Salt and pepper
Preparation
- In a large bowl, combine all the salad ingredients.
- In a small bowl (or a Mason jar), whisk together the dressing ingredients.
- Add the dressing to the salad just before serving, and toss well.
Notes
The salad and dressing can be stored separately in airtight containers in the refrigerator for up to 3 days. Mix only when ready to eat.
Registered Dietitian Nutritionist in Quebec City
