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Chopped Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Dressing

  2. 3 tablespoons 45ml White wine vinegar

  3. 1/4 teaspoon 1 1/3ml Minced garlic

  4. 1/3 cup 13g / 1/2oz Basil leaves - (packed)

  5. 1/4 cup 59ml Extra-virgin olive oil

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. For The Salad

  9. 1 1/2 cups 219g / 7.7oz Coarsely-chopped radicchio

  10. 1 1/2 cups 219g / 7.7oz Coarsely-chopped arugula

  11. 1 1/2 cups 219g / 7.7oz Chopped romaine

  12. 3 oz 85g Prosciutto - well trimmed,

  13. Thinly sliced, and diced

  14. 3/4 cup 120g / 4 1/5oz Cooked cannelini beans

  15. 2 tablespoons 30ml Minced red onion

  16. 1/2 cup 31g / 1.1oz Diced, seeded, tomato

  17. 1 cup 146g / 5.1oz Broccoli florets

  18. 1 Marinated artichoke hearts - drained, quartered

  19. 1/2 cup 118ml Crumbled ricotta salata - for garnish

Instructions Jump to Ingredients ↑

  1. In a blender combine dressing ingredients. Puree and season with salt and pepper. Set aside.

  2. In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts. Toss well.

  3. Add the dressing and mix again. Serve sprinkled with ricotta salata.

  4. This recipe yields 4 servings.

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