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Italian Chopped Salad with Salami Crisps

Italian Chopped Salad with Salami Crisps
  • Prep 30 min
  • Total 45 min
  • Servings 2
Bring on the crisp, crunchy, fresh, tangy, savory and bright! This salad offers a whole meal's worth of interesting and contrasting flavors and textures.
Updated December 25, 2014

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™ chickpeas (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

Steps

  • 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.

  • If you’re not a fan of salami, prosciutto, pepperoni or even ham would make fine substitutes.
  • I love buttery and mild Castelvetrano olives if you can find them at your grocery store.

No nutrition information available for this recipe
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