Italian Chopped Salad with Balsamic Vinaigrette

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Vegan Entree Salad Lunch Box No Leftover Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Romaine, Cherry Tomatoes, Red Onion, Kalamata Olives, Roasted Red Pepper, Pepperoncini Pepper, Cooked Kidney Beans, Shredded Carrots, Dijon Mustard, Dried Oregano, Agave Nectar, Extra Virgin Olive Oil, Sunflower Seeds

Italian Chopped Salad with Balsamic Vinaigrette

Ingredients

1 head romaine ⚠

2 cups cherry tomatoes ⚠

½ red onion ⚠

½ cup kalamata olives ⚠

½ cup roasted red pepper ⚠

½ cup pepperoncini pepper ⚠

8 ounces artichoke hearts

14 ounces cooked kidney beans ⚠

6 ounces baby spinach

1 cup shredded carrots ⚠

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard ⚠

½ teaspoon fresh thyme

½ teaspoon dried oregano ⚠

1 ½ teaspoons agave nectar, to taste ⚠

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ cup extra virgin olive oil ⚠

¼ cup sunflower seeds, optional ⚠

Instructions

1. Chop lettuce. Halve cherry tomatoes. Peel and thinly slice red onion. Pit olives, if needed. Slice roasted bell peppers and pepperoncini, if needed.

2. Drain artichoke hearts and roughly chop. Drain and rinse kidney beans.

3. In a large bowl place romaine lettuce, spinach, tomatoes, red onion, and shredded carrots. Toss to combine.

4. Add olives, roasted peppers, pepperoncini, artichoke hearts, and kidney beans. Gently toss.

5. In a medium-sized mixing bowl, combine balsamic vinegar, dijon mustard, thyme, oregano, agave, salt, and pepper. Whisk to combine.

6. Continue whisking while slowly drizzling olive oil into mixture. Whisk until olive oil is completely incorporated. Taste and adjust seasoning.

7. Pour dressing into a serving bowl or mason jar.

8. Serve salad with dressing on side and sunflower seeds for sprinkling over.