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ITALIAN CHOPPED SALAD

  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Olive Oil
  • 3 Tbs. Romancing Romaine seasoning mix
  • Salt & Pepper to taste 
  • 1/4 cup Pine Nuts
  • 1-2 Red Bell Peppers
  • 1 lb. finely julienne Romaine Lettuce and Field Greens
  • 1/2 cup crumbled Gorgonzola Cheese
  • 1 cup Grape Tomatoes, halved
  • 1/2 cup pitted Kalamata Olives, halved
  • 1 Tbs. Capers, drained
  • 10 thin slices Hard Salami, sliced in strips
  • 10 thin slices Prosciutto Ham, diced 


In a blender or food processor, blend together the balsamic vinegar and Romancing Romaine seasoning mix. Slowly add oil and blend until smooth. Set dressing aside. 

Toast pine nuts in a pan until lightly browned; cool. Char bell peppers over an open flame or under a broiler until blackened on all sides. Transfer peppers to a large bowl, cover tightly with plastic wrap and let stand 15 minutes. Peel and seed peppers and cut into strips to yield 1/2 cup. 

Just before serving, toss pine nuts and roasted peppers with lettuce, cheese, tomatoes, olives, capers, salami and ham in a large bowl. Add some dressing to taste. 


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