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.


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