Chopped Italian Salad Recipe
This Italian Chopped Salad recipe is one of my top favorites! While it's great as a side salad, I really love it on its own as an easy weeknight dinner recipe. Made with healthy ingredients, 18g of protein per serving, and so much flavor, it comes together easily and in just 20 minutes. This is hands-down the BEST chopped salad on the internet!
Servings 4 Servings
Calories 417kcal
Equipment
- Salad Chopper Blade + Bowl optional
- Veggie Chopper optional
- Salad Dressing Shaker optional
Ingredients
- 4-6 cups finely chopped romaine lettuce
- 4 ounces uncured salami chopped
- 4 ounces sharp provolone chopped into small pieces
- 1/3 cup shaved parmesan
- 1/2 cup quartered grape tomatoes
- 1/4 cup finely diced shallot
- 1/3 cup chopped marinated artichokes
- 1/2 cup finely diced bell pepper yellow, orange, or red
- 1 medium cucumber finely diced, about 1/2 cup
- fresh basil optional
- finely chopped walnuts optional
Dressing:
- 1/4 cup olive oil
- 1/2 teaspoon dijon
- 1 teaspoon Italian seasoning
- 1/8 cup red wine vinegar
- 1/2 teaspoon both salt/pepper
Instructions
- Add all salad ingredients to a large bowl.
- Combine the dressing ingredients in a mason jar or salad shaker and shake vigorously (or whisk in a bowl).
- Pour the dressing on the salad, toss well, and serve.
- Top with fresh basil and chopped walnuts, enjoy!
Video
Notes
Storing:
Leftovers - Chopped salad is best eaten the day of making it. Store leftovers in an airtight container and refrigerate for up to 2 days.
Prepped Beforehand - Need to be able to throw everything together quickly? Chop the ingredients up to 2 days before serving and store the ingredients separately. Combine and toss right before serving.
Nutrition
Serving: 3Cups | Calories: 417kcal | Carbohydrates: 9g | Protein: 18g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 48mg | Sodium: 1.35mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5.335IU | Vitamin C: 34mg | Calcium: 356mg | Iron: 2mg