Mediterranean Chopped Salad with Roasted Red Pepper Dressing | Kat Can Cook

Kat Can Cook

Name: Mediterranean Chopped Salad with Roasted Red Pepper Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Dole Romaine Hearts; Cal-Organic Farms Organic Green Cabbage; Organic Red Onion Bag; SIGNATURE SELECTS Green Olives, Queen, Stuffed with Pimientos; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Galbani Fresh Mozzarella Sliced Log; La Fe Garbanzos, Chickpeas (Dry); Tribe Sweet Roasted Red Pepper Hummus; Napoleon Co. Grille Garlic Cloves; SIGNATURE SELECTS Honey, Raw, Wildflower; SIGNATURE SELECTS Balsamic Vinegar; Asturi Bruschettini, Classico Virgin Olive Oil; David's Kosher Salt; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

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Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Serves 620 mins prep0 mins cook

This chopped salad has the most addictive, 5 ingredient dressing, and has gone viral across the internet for a reason!

0 servings

What you need

romaine hearts

cup green cabbage

red onion

SIGNATURE SELECTS Green Olives, Queen, Stuffed with Pimientos

cup green olive

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

oz fresh mozzarella

oz dried chickpeas

oz roasted red pepper

garlic clove

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

cup balsamic vinegar

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

tsp kosher salt

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

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Instructions


0 In a high-speed blender, combine all dressing ingredients.
1 Blend for 10 seconds, until smooth and red.  
2 In a large serving bowl, combine cabbage and romaine lettuce.  This will be the base of your salad.
3 Add onion, tomatoes, olives, mozzarella, and chickpeas.
4 Pour the dressing over the salad and mix well.
5 Serve right away.  Leftovers will hold up for 2-3 days dressed.  For longer storage, store the dressing and salad separately.

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