Italian Chop Salad, my way

So when it comes to Chop Salads, I believe they need to be loaded with Italian goodness! I want layers of flavors from mild banana peppers to salami, onion, garbanzo beans, black olives and artichokes. My list can go on and on! There have been a couple restaurants that I have in the past had really good Chopped Salads at, but recently when I have gone back they have completely changed them by omitting several ingredients. This completely changes the complexity and richness of the salad and I was so disappointed. So what do you do? Make your own. So here is mine. I hope you enjoy it as much as we do!

For the Salad

4 -5 cups Red Leaf Lettuce torn

1/3 cup each: chopped tomatoes, avocado, mild banana peppers, marinated artichoke hearts, garbanzo beans( drained), fresh corn ( off the Cobb), green or red onion, thinly julienned salami, roasted red peppers( drained from their juice, Parmesan, black olives sliced in half.

Toss together with the dressing and serve immediately

Feel free to add a protein such as grilled chicken, salmon, flank steak or prawns

Dressing

• 4 tablespoons red wine vinegar

• 1/2 cup EVOO

• 1 teaspoon dijon mustard

• 1/2 teaspoon Italian Seasoning

• 1/4 cup of the juice from the drained artichoke jar

• 1/4 tsp red Chili flakes

• salt and pepper to taste

• 1 Large clove garlic finely pressed through a garlic press

• juice from 1/4 fresh lemon

• 1 Tbsp finely crumbled Parmesan Reggiano