Chopped Salad With Italian Vinaigrette Recipe #377588
A classic...
by gailanng
30 min | 30 min prep
SERVES 4 -6
Vinaigrette
- 6 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons dried oregano, crumbled
- 1/2 teaspoon dry mustard
- 1/2 teaspoon sugar
- 1 cup olive oil
Salad
- 8 cups chopped iceberg lettuce, one large head
- 2 1/2 cups diced cooked chicken
- 1 1/4 cups chopped seeded tomatoes
- 8 ounces dry salami, chopped
- 1 cup shredded mozzarella cheese
- 3/4 shredded provolone cheese
- 2/3 cup drained canned chick-peas (optional)
- 1/2 cup chopped fresh basil
- 3 green onions, sliced thin
- 1/8 cup olive (black or green sliced-optional)
- Vinaigrette:.
- Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
- Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
- Salad:.
- Mix all salad ingredients in large bowl.
- Toss with enough vinaigrette to cover.
- Tip: Toss together vinaigrette and salad base at last minute.
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5 stars