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Winter Italian Chopped Salad with Fennel

Prep Time 20 mins
Total Time 20 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.

Recipe Notes

Inspired by Rachael Ray magazine.