Italian Chopped Salad
Author: Dana Garner
Recipe type: Salad
Prep time:
Total time:
Serves: 4
- 1 large heart of Romaine lettuce
- 1½ cup chopped salad cucumbers, about 4
- 1½ cup grape tomatoes, sliced
- ¼ cup red onion, chopped small
- ½ - ¾ kalamata or black olives, sliced
- ½ cup crumbled feta
- 6 tablespoons quality olive oil
- 2 tablespoons white wine vinaigrette
- 2 tablespoons white balsamic vinegar
- 1 tablespoon quality dark balsamic vinegar
- ¾ teaspoon honey, adjust this to your taste, if you like it sweeter, add a little more
- 1½ teaspoon chopped Italian parsley, you can add oregano or others herbs also
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- Chop romaine: cut the frayed, dark green ends off and chop the lettuce lengthwise. Then, chop across to create tiny bite size pieces of lettuce.
- Chop cucumbers and onion into very small pieces.
- Slice tomatoes and olives.
- Mix all of this into a large salad bowl.
- Stir in the feta
- Dressing: whisk oil, white balsamic vinaigrette, dark balsamic vinaigrette, white wine vinegar, and honey together. Stir in herbs, salt and pepper.
- Pour on desired amount of dressing and serve.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/italian-chopped-salad/
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