Ingredients
Oregano Vinaigrette
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 small garlic clove minced
- 2 teaspoons dried oregano
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 3/4 cup extra-virgin olive oil
For Salad
- 4 cups romaine lettuce torn or cut into strips
- 2 Roma tomatoes seeded and chopped
- 1/4 cup celery chopped
- 1 scallion thinly sliced
- 1/4 cup Italian parsley
- 1/4 cup fresh basil
- 3 - 4 pepperoncini chopped
- 1 cucumber seeded and cut into quarter pieces
- 1 15- oz can of unsalted garbanzo beans rinsed
- 3 oz dry salami cut into small cubes (optional)
- 1/4 cup grated Parmesan cheese
Instructions
To Make Vinaigrette
-
Toss salad then add salami if desired. Sprinkle with Parmesan cheese and serve.
-
In a small bowl, combine vinegar, mustard, garlic, oregano, red pepper, salt and pepper.
Salad Assembly
-
In a large bowl combine the lettuce, tomatoes, celery, scallion, parsley, basil, pepperoncini, cucumber and garbanzo beans.
-
Lightly dress the salad with the desired amount of oregano vinaigrette.
-
Slowly whisk in olive oil until emulsified. You can also use a small mason jar and shake the ingredients together.
Recipe Video
Nutrition Facts
Chopped Salad
Amount Per Serving
Calories 405
* Percent Daily Values are based on a 2000 calorie diet.