Go Back

Winter Italian Chopped Salad with Fennel

Prep Time20 mins
Total Time20 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 medium carrot peeled, Blade D, noodles trimmed
  • 3 cups sliced romaine hearts
  • 1 small fennel bulb halved and very thinly sliced
  • ½ cup coarsely chopped drained jarred hot peppers
  • ½ cup coarsely chopped drained jarred red bell peppers
  • ½ cup canned chickpeas drained and rinsed
  • ½ cup thinly sliced fresh basil
  • ¼ cup diced sliced provolone
  • salt and pepper

Instructions

  • In a large bowl, whisk together the oil, vinegar, and Dijon. Add the remaining ingredients, season with salt and pepper, and toss well to combine. Serve.

Notes

Inspired by Rachael Ray magazine.