It is so no secret I love a salad. Honestly it is one of my most favorite lunches. But it has to be chopped. I don’t love a salad that isn’t chopped. I like my lettuce shredded and all the ingredients diced, so then when its mixed together I get a little bit of everything in each bite! This salad is a lunchtime favorite, Evans and I just love it. He loves the addition of salami (we have even added in pepperoni as well too), and I love all the chickpeas and double cheeses. It has so many great ingredients and flavors. It leaves you full but not stuffed. The dressing is super easy to make and gives the salad a light zest! Enjoy!
U L T I M A T E C H O P P E D S A L A D
1 small head baby gem or romaine lettuce, shredded
1 small head radicchio, shredded
cherry tomatoes diced
1 baby cucumber diced
Handful chicken peas drained and rinsed
Sliced red onion
Sliced banana peppers
Italian Dry Salami, sliced thinly
Fresh Mozzarella balls, halved
White Cheddar Cheese, diced
Fresh Parsley chopped
D R E S S I N G
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon dijon
1 teaspoon oregano
salt and pepper
Shake all together.
Combine all salad ingredients in a large bowl. Drizzle with dressing and stir to combine all! Best served right after you dress it.