Vegetarian Italian Chopped Salad

Ingredients

• Red wine vinegar

  3 tbsp or 45g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Honey

  1 tsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pepper

  Spices, black

  10 dash or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Gouda cheese

  ½ oz or 14g

• Pinto beans

  Mature seeds, canned

  2 tbsp or 30g

• Feta cheese

  ½ oz or 14g

• Peas

  Green, raw

  ¼ cup or 36g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 tbsp or 25g

• Almonds

  Nuts, raw

  ⅛ cup, slivered or 11g

• Macadamia nuts

  Nuts, dry roasted, without salt added

  ½ oz (10-12 kernels) or 14g

• Cabbage

  Napa, cooked

  ½ cup or 55g

• Rice noodles

  Cooked

  1 cup or 176g

Directions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn't knock your socks off (I usually add one to two more pinches of salt).
3. If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normaljust let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
4. Recipe by: Cookie and Kate (source: https://cookieandkate.com/vegetarian-italian-chopped-salad-recipe/)

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