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–+ servings

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 Pepperocini’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
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