Do you ever have a night where you want something filling but you don’t want to cook? More and more these days I’m so exhausted by the time I get home I don’t want feel look cooking. I’ve made crock-pot meals, I’ve done fast pasta meals, and I’ve even made some hot sandwiches.
This time I wanted a salad which was perfect because this weeks #SundaySupper theme is Picnic food! I was looking through Pinterest when I saw a picture of this amazing Italian chopped salad. The colors are what really caught my attention. The bright greens, reds, and pops of black looked incredible. Then I saw that it was made with a Parmesan vinaigrette. I was sold immediately.
When I set it down in front of my husband he said it looked amazing. The pepperoni, chickpeas, and cheese make it hearty enough to eat with some crusty bread for a complete dinner. It’s also a beautiful (and healthier!) dish to take to a summer picnic. The Parmesan vinaigrette was out of this world! Slightly sour from the vinegar, slightly sweet from the honey, and burst with Parmesan flavor it paired perfectly with the chopped salad.
Italian Chopped Salad (adapted from Cinnamon Spice and Everything Nice)
For the salad:
6 c. Romaine lettuce, chopped
1/2 c. fresh parsley, chopped
1/4 c. red onion, chopped
3/4 c. artichoke hearts, chopped
1/2 c. plum tomatoes, diced
1/2 c. black olives, sliced
1 c. chickpeas, drained and rinsed
3/4 c. pepperoni, chopped
3/4 c. shredded mozzarella cheese
1 t. salt
1 t. black pepper
2 t. Italian seasoning
For the dressing:
1/3 c. extra virgin olive oil
3 T. red wine vinegar
2 T. honey
2 garlic cloves, minced
1 t. Italian seasoning
1/3 c. Parmesan cheese, grated
1/2 t. salt
1 t. black pepper
1. Combine all the ingredients for the dressing and mix well. Refrigerate until ready to serve.
2. In a large bowl toss all the salad ingredients together.
3. Pour half of the dressing over top of the salad and toss. Serve with remaining dressing on the side.