madrona chopped salad

    chopped salad

    The madrona chopped salad is a year round favorite. This main dish salad can be prepared a day in advance, and dressed immediately prior to serving. It is packed with flavor and lends well to creative alterations as your pantry allows. The oregano dressing gives it a mediterranean flavor, so think of adding ingredients that originate from that region.

    madrona chopped salad

    Print Recipe
    Serves: 6

    Ingredients

    • 1 head romaine lettuce, torn into bite size pieces
    • ¾ cup plum tomatoes, quartered
    • ½ red onion, finely chopped
    • 1 green bell pepper, finely chopped
    • 1 avocado, chopped
    • ¾ cup italian dry salami, chopped into ¼” cubes
    • ¾ cup deli turkey breast, chopped into ¼” cubes
    • ¾ cup mozzarella cheese, chopped into ¼” cubes
    • 1 (14.5 ounce) can garbanzo beans, drained
    • ½ cup sunflower seeds
    • oregano vinaigrette:
    • ¼ cup red wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon honey
    • 2 teaspoons dried oregano
    • ½ teaspoon fresh mint, finely chopped
    • 1 teaspoon Dijon mustard
    • 2 cloves garlic, minced
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ cup olive oil

    Instructions

    1

    Fill base of open salad bowl with chopped romaine lettuce. Assemble the remaining ingredients over the bed of romaine.

    2

    Toss to mix. Pour dressing over ingredients and gently toss to distribute the dressing.

    3

    oregano vinaigrette:

    4

    In medium bowl add all ingredient except olive oil and whisk to blend. Slowly drizzle olive oil into the bowl and continue whisking until dressing is emulsified.