Nancy’s Chopped Salad
This salad caught my eye the other day because it was described as “a sub sandwich as a salad”. Since I’m aiming to eat a more Keto diet & limiting carbs this sounded just perfect…. I can have all the yummy sub sandwich filling without the bread!
The blend of cheese, meat, & garbonzo beans makes this a perfect lunch or dinner. I’m actually serving Nancy’s Chopped Salad as a side for my family tonight with pizza!
What would I change after making it? The only thing I’d change is reducing the amount of red onion but that’s only because I’m not a huge fan of red onion & it was pretty strong.
I’ll be eating off this salad for several days so in order to ensure that the lettuce does not get soggy I separated the romaine from the rest of the ingredients. This way I can toss my own salad throughout the week & the lettuce won’t get wilted & soggy! You may want to do the same!
Makes 6 large servings
2 crushed garlic cloves
1 tablespoon dried oregano or Italian seasoning
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
1 (15-ounce) can chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone, cut into 1/4-inch ribbons
1/2 pound salami, peeled, cut into 1/4-inch ribbons
4 medium pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
1 head iceberg or romaine lettuce cut into 1/2-inch ribbons
- Whisk all oregano salad dressing ingredients in a bowl.
- Set dressing aside & add drained chickpeas, red onion, provolone, salami, pepperoncini, cherry tomatoes, & lettuce.
- Toss salad & serve.
Original recipe is here… https://smittenkitchen.com/2014/06/nancys-chopped-salad/
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