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Vegetarian Italian Chopped Salad Recipe

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Italian-Chopped-Salad

Try this different vegetarian Italian chopped salad with numerous olive oil, oregano and purple wine vinegar as a dressing. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

  • Dressing:
  • three tablespoons olive oil 
  • three tablespoons purple wine vinegar
  • 2 teaspoons dried oregano 
  • 1 teaspoon black pepper 
  • half of teaspoon salt, and extra to style 
  • Pureed garbanzo beans:
  • 1 (15-ounce) can of garbanzo beans, drained 
  • 1 garlic clove, peeled and smashed
  • 2 tablespoons heat water
  • Juice from half of lemon
  • Salt
  • Salad:
  • half of purple onion, diced 
  • half of pound provolone, sliced into 1/4-inch cubes
  • half of cup pickled pepperoncini, roughly chopped
  • half of pint cherry tomatoes
  • 2 Persian cucumbers, diced
  • 1 head of romaine lettuce, thinly sliced
  • 1 head of raddichio, thinly sliced
  • Parmesan, as garnish
  • Black Pepper, as garnish

Directions

  1. To Make the Dressing: To a small bowl combine the olive oil, purple wine vinegar, dried oregano, black pepper and salt. salt after which add the oregano. Give it a style and modify the salt in keeping with your liking.
  2. To Make the Pureed Garbanzo Beans: To a meals processor or high-powered blender, add the garbanzo beans, together with the garlic clove, water, lemon juice and some pinches of salt. Pulse till easy, scraping down the perimeters as wanted. Give it a style and modify the salt to your liking.
  3. To Assemble the Salad: To assemble the salad, add the purple onion, provolone, pepperoncini, cherry tomatoes, cucumbers, romaine lettuce and raddichio to a big bowl. Pour the dressing over the salad and toss till totally mixed.
  4. To serve the salad, add the garbanzo puree to the underside of a serving bowl. Smooth it out into one even layer. Add the salad combination on high and serve. Top with a tablespoon or two of grated parmesan and some turns of black pepper.



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