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Napa Chopped Salad

If you love antipasti you will love this salad. It is basically antipasti in the form of a salad! You won’t be able to stop eating it! Fresh, crisp, zingingly full of flavor!

Napa Chopped Salad

I landed in Sacramento and stayed at the Hyatt hotel on the campus of the University of California at Davis. Ā A very nice hotel BTW! Ā Smack dab in the middle of our adventure we got to eat at Redd Wood in Yountville. Ā I don’t know if I was just really hungry or if the food at this restaurant was exceptionally good, but I have been thinking about it practically every waking moment since!

Napa Chopped Salad

We ate family style which was super fun! Ā They placed plates full of pasta, pizza, and salads all around the table and we all shared! Ā It was just how I like to eat, together!

Napa Chopped Salad

One of the salads we were served, was so amazing that I had to recreate it at home.  I’ve been dreaming of this Chopped Salad!  Do you ever eat out somewhere and then obsess over what you’ve had?  Sometimes it’s not something I want to go to the trouble of making at home, but then other times I just can’t help myself!  This one is pretty easy, just a lot of chopping, obviously, but OH it’s worth it!

I was so busy picking it apart and basically not sharing it and just mowing down that, I didn’t get any pics of the original. Ā I couldn’t find the exact same beans, and I didn’t make my own red wine vinaigrette I bought a good one and used it instead.

Napa Chopped Salad

I have a weird family, no one like olives. Ā Who are these people. Ā No one would eat it, well my oldest son did, but he picked off the olives.Ā  More for me!Ā  So I pretty much once again took on this salad all by myself, over the course of two days, just for clarification.

Napa Chopped Salad

Sheila
I had a similar salad served to me at Redd Wood, in the Napa Valley region of California. It is like antipasti in salad form!
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine healthy
Servings 6 servings

Ingredients
  

  • 1 head of Romaine Lettuce washed and chopped in to thin slices
  • 1 cup of Frisee or Arugula lettuce chopped into smaller than bite sized pieces
  • 1 cup of Radicchio cleaned and cut in to thin pieces
  • 6 Radishes sliced thin
  • 1/2 cup Red Onion sliced paper thin
  • 1 15 ounce can of Cannellini or Garbanzo Beans drained and rinsed
  • 1 can Black Olives cut in half
  • 10 slices Salami sliced into thin strips
  • 3 ounces Provolone Cheese cut into thin strips
  • 1/2 cup Pepperociniā€™s chopped
  • fresh cracked black pepper per your taste
  • Red Wine vinaigrette

Instructions
 

  • 1 Cup Red Wine Vinaigrette, make your own (HERE is a great one) or use your favorite bottled variety
  • In the order given above place ingredients in a large bowl, give a light toss. If you are eating the salad as a whole immediately drizzle with vinaigrette and toss to coat, add a few turns of fresh ground black pepper. However, if you will be eating this salad over the course of a couple of days add vinaigrette to your plated salad as you go.

Notes

Storage: cover bowl with lid or a layer of plastic wrap. Salad only lasts 2 days in refrigerator, before it starts to wilt.
Keyword antipasti, peppers, red cabbage, salad, salami, vegetables
Tried this recipe?Mention @eat2gather or tag #eat2gather!

I hope you are eating something YUM with family or friends this weekend!

Much love, Sheila

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11 Comments

  1. MMMM… Now I’m craving this again! Lucky for all of us, you’ve created a no-fail recipe šŸ™‚ Thanks Sheila! It was awesome to have you with us on the Taste Tour!