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Italian Chopped Salad

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Enjoy this Italian chopped salad with your favorite meal. I love adding cannelloni beans but you can omit them if you follow the Paleo Diet. I have added the recipe below for the fresh parmesan crisps! You may want to hide them before they are gone..

For this recipe and other entertaining tips from Cindy's Table, click here.

Ingredients

  • 1 small shallot, diced
  • 2 Teaspoons red wine vinegar
  • 1 Teaspoon dijon mustard
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground black pepper
  • 3 Tablespoons extra-virgin olive oil
  • 2 Cups finely chopped green leaf lettuce or romaine
  • 1 Cup finely chopped radicchio (from a small head)
  • 1/2 Cup thinly sliced red onion
  • 1/2 Cup drained canned Cannellini beans, rinsed
  • 1/4 Cup thinly sliced sundered tomatoes, drained and chopped

For the Parmesan Crisps

  • 1/2 Cup freshly grated parmesan cheese

Directions

Directions

In a small bowl whisk together the shallot, red wine vinegar, dijon mustard, salt, and pepper. Continue to whisk while adding the oil to blend. In your salad bowl add the lettuce, radicchio, red onion, beans, and sun-dried tomatoes. Pour dressing over salad and toss to coat.

For the Parmesan Crisps

Directions

Preheat oven to 400. Line your baking sheet with parchment paper or silicone. Add 6 mounds of grated cheese keeping about 1/2 inch apart. Bake for about 4-6 minutes. Cool for 2 minutes, remove and set aside until ready to use.

Nutritional Facts
Servings6
Calories Per Serving136
Total Fat9g14%
Sugar1gN/A
Saturated3g13%
Cholesterol6mg2%
Protein6g11%
Carbs8g3%
Vitamin A53µg6%
Vitamin B120.1µg1.9%
Vitamin C3mg6%
Vitamin E1mg7%
Vitamin K41µg52%
Calcium142mg14%
Fiber2g7%
Folate (food)37µgN/A
Folate equivalent (total)37µg9%
Iron1mg7%
Magnesium22mg6%
Monounsaturated6gN/A
Niacin (B3)0.2mg1%
Phosphorus103mg15%
Polyunsaturated0.8gN/A
Potassium226mg6%
Sodium205mg9%
Zinc0.6mg4.3%