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Italian Chopped Salad with Salami Crisps

Blogger Cindy Ensley of Hungry Girl por Vida makes a fresh and filling salad featuring crispy salami and pita croutons.

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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 2

Ingredients

Croutons

1
clove garlic
1
oz Romano cheese
2
cups torn pita (pocket) breads
1
tablespoon olive oil

Dressing

2
tablespoons red wine vinegar
2
tablespoons olive oil
1/2
teaspoon Dijon mustard
1/2
clove garlic
1/2
teaspoon salt
1/4
teaspoon pepper

Salad

6
slices salami, cut into strips
4
cups chopped romaine lettuce
1/4
cup drained Progresso™ chick peas (from 15-oz can)
1/4
cup sliced red onion
3
to 4 sweet pickled peppers, sliced
4
Castelvetrano olives (or your favorite)
Additional grated Romano cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 Using hand-held plane grater, grate 1 clove garlic then grate Romano cheese. In large bowl, toss garlic and cheese with torn pita and 1 tablespoon olive oil to coat well. Spread in even layer on cookie sheet.
  • 3 Bake 15 to 20 minutes, stirring once halfway through toasting, until toasted and golden brown. Remove from oven; transfer Croutons to bowl. Set aside to cool. Leave oven on and parchment paper on cookie sheet.
  • 4 In jar with tight-fitting lid, place vinegar, mustard and 1/2 teaspoon olive oil. Grate 1/2 clove garlic into jar using hand-held plane grater. Add salt and pepper. Screw lid on jar; shake jar vigorously to combine. Set Dressing aside.
  • 5 Spread salami strips on same paper-lined cookie sheet. Bake about 15 minutes or until crisp. Remove from cookie sheet to plate; cool slightly.
  • 6 Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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