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Italian Chopped Salad

FOOD TYPE: Deli Meats

COURSE: Lunch

DIFFICULTY: Easy

  Prep: 15m       Cook: 0       Ready In: 15m               Serves: 4

Ingredients

Salad
  • 1 Iceburg Lettuce or 2 Butter Lettuces, chopped into small dice
  • 2 tomatoes, seeded and chopped into small dice
  • 1 green pepper, seeded and chopped into small dice
  • ½ red onion, chopped into small dice
  • 1/3 cup Kalamata olives, pitted and chopped into small dice
  • 225g mozzarella cheese, chopped into small dice
  • 60g Garfunkels Salami, chopped into small dice
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
Herbed Red Wine Vinaigrette
  • ¼ cup plus 2 tablespoons red wine vinegar
  • 2 garlic cloves, pressed through garlic press
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • Pinch ground black pepper
  • ¾ teaspoon sugar
  • ¼ cup plus 2 tablespoons olive oil

Method

  1. Salad: Combine all salad ingredients in a large bowl and set aside in fridge while the vinaigrette is made.
  2. Herbed Red Wine Vinaigrette: In a medium bowl, add all vinaigrette ingredients except the olive oil, and whisk to combine; next begin slowly adding the oil, whisking until vinaigrette is emulsified.
  3. Pour the vinaigrette over the salad and thoroughly toss to coat; check and adjust the salt/pepper, if necessary.
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