Name: Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: Napoleon Co. Grille Garlic Cloves; McCormick Ground Oregano; David's Kosher Salt; French's® Stone Ground Dijon Mustard; Ciuti Extra Virgin Olive Oil; SIGNATURE SELECTS Vinegar, Red Wine; SIGNATURE SELECTS Artichoke Hearts, Quartered, in Brine; Treviso Radicchio; Dole Romaine Hearts; Mezzetta Golden Greek Peperoncini; Orange Grape Tomato Package; Organic Red Onion Bag; Stouffer's Classics Stuffed Green Pepper; Galbani Fresh Mozzarella Sliced Log; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl.  Note:  if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it.

Drain the artichoke hearts in a colander, then cut them into quarters.  Using a clean kitchen towel, pat the artichoke hearts dry very well.  Reserve.

To the bowl of dressing, add the radicchio and romaine lettuce.

Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.

Season with a pinch of salt and the black pepper.

Toss to fully combine and ensure the salad is evenly coated in the dressing.

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Serve right away.
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Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)

Serves 6

15 mins prep

15 mins total

What you need

How to make

Available coupons from Kat Can Cook