Antipasto Chopped Salad Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Antipasto Chopped Salad

Serves 4-6

Prep time: 15 mins
Cook time:

1 heart of Romaine, finely chopped
1 14.5oz can of Chickpeas
1 6oz oz Jar Artichoke Hearts, quartered
1 4oz oz Jar of Peperoncini Rings
8oz of Bocconcini, quartered
8oz of Soppresata, diced
1/2 cup of Chopped Roasted Bell Peppers
1/2 cup of Black Olives, halved

1/4 cup of Olive Oil
2 Tbsp of Red Wine Vinegar
1/2 tsp of Sugar
1 tsp of Italian Seasoning
2 Tbsp of Freshly Grated Parmigiano Reggiano Cheese
1 Clove of Garlic, finely minced


To make the dressing, add the oil, vinegar, sugar, Italian seasoning, parmigiano, garlic, salt and pepper. Tighten the jar with a lid and shake for about 30 seconds, allow the dressing to sit for about 10 minutes.

When ready to serve, add all of your salad ingredients into a large bowl, drizzle over the dressing (add just half of the dressing and serve the rest on the side).

Toss well and serve!

Recipe By: Laura Vitale