Chopped Italian Salad Recipes

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SUPER ITALIAN CHOPPED SALAD

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17



Super Italian Chopped Salad image

Steps:

  • In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

CHOPPED ITALIAN SALAD

This is a great salad with antipasta ingredients. Feel free to add your favorite Italian antipasta ingredients. The options are endless, but the result is fabulous!

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Chopped Italian Salad image

Steps:

  • Ln a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine.
  • Add vinegar, oil, salt, pepper, and Parmesan to the bowl.
  • Toss thoroughly to combine the ingredients.

Nutrition Facts : Calories 383, Fat 30.1, SaturatedFat 8.3, Cholesterol 40.4, Sodium 998.9, Carbohydrate 15.4, Fiber 9.3, Sugar 3.6, Protein 15.2

1 head romaine lettuce, cut into 1-inch squares
1/4 lb salami or 1/4 lb prosciutto, chopped
1/3 cup drained sliced pimiento (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained rinsed, and chopped canned artichoke hearts (one 15-ounce can)
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese
chopped pepperoncini pepper (optional)
provolone cheese (optional)
1/3 cup of thin-sliced basil leaves (optional)

ITALIAN CHOPPED SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8



Italian Chopped Salad image

Steps:

  • Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

BEVERLY HILLS CHOPPED SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11



Beverly Hills Chopped Salad image

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

ITALIAN CHOPPED SALAD RECIPE BY TASTY

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories     Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16



Italian Chopped Salad Recipe by Tasty image

Steps:

  • Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
  • Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss to coat.
  • Enjoy!

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

ITALIAN CHOPPED SALAD

This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!

Provided by JackieOhNo

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14



Italian Chopped Salad image

Steps:

  • In a large salad bowl, combine lettuce, pepperoni, salami, roasted peppers, onion and artichoke hearts. Toss everything together to combine.
  • Add vinegar, olive oil, salt, pepper, pepperoncini, Romano, provolone, and olives to the bowl. Toss thoroughly to combine the ingredients.
  • Serve chilled.

Nutrition Facts : Calories 1252.7, Fat 106.8, SaturatedFat 26.8, Cholesterol 133.6, Sodium 5121.1, Carbohydrate 41.2, Fiber 21.1, Sugar 12.4, Protein 40.2

1 head romaine lettuce, leaves left whole
1/4 lb pepperoni, sliced thin
1/4 lb genoa salami, julienned
1/3 cup roasted yellow pepper, drained and sliced into strips
1/3 cup red onion, chopped
1 1/2 cups artichoke hearts, chopped
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons grated romano cheese
1/4 cup mixed olive
5 pepperoncini peppers
1/4 cup provolone cheese, cubed

WINTER ITALIAN CHOPPED SALAD

Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty and savory flavors.

Provided by Anna Stockwell

Categories     Salad     Orange Juice     Vinegar     Garlic     Oregano     Mustard     Artichoke     Chickpea     Lettuce     Radicchio     Celery     Orange     Cheese     Olive     Dinner     Wheat/Gluten-Free     Lunch     Winter

Yield 4-6 servings

Number Of Ingredients 16



Winter Italian Chopped Salad image

Steps:

  • Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
  • Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
  • Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.

3 Tbsp. fresh orange juice
3 Tbsp. red wine vinegar
1 large garlic clove, finely grated
1 Tbsp. chopped oregano
1 tsp. Dijon mustard
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 1/4 tsp. kosher salt, divided
1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
4 oz. mini pepperoni rounds
2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
1/2 head of radicchio, cut into 1" pieces (about 3 cups)
4 stalks celery, thinly sliced
2 navel oranges, peel and pith removed, cut into 1/2" pieces
1/2 lb. provolone cheese, cut into 1/2" pieces
1 cup pitted black olives, thinly sliced

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #lunch     #salads     #vegetables     #easy     #european     #italian     #dietary     #low-calorie     #low-carb     #low-in-something     #meat     #3-steps-or-less

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