Chopped salad

Yield: 4 servings

Measure Ingredient
3 tablespoons White wine vinegar
¼ teaspoon Minced garlic
⅓ cup Packed basil leaves
¼ cup Extra-virgin olive oil
\N \N Salt and freshly ground
\N \N Black pepper
1½ cup Coarsely chopped radicchio
1½ cup Coarsely chopped arugula
1½ cup Chopped romaine
3 ounces Prosciutto, well trimmed,
\N \N Thinly sliced, and diced
¾ cup Cooked cannelini beans
2 tablespoons Minced red onion
½ cup Diced, seeded, tomato
1 cup Broccoli florets
1 \N Jar marinated artichoke
\N \N Hearts, drained and
\N \N Quartered
½ cup Crumbled ricotta salata

In a blender combine dressing ingredients. Puree and season with salt and pepper. Set aside.

In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts. Toss well.

Add the dressing and mix again. Serve sprinkled with ricotta salata.

Yield: 4 servings


For the dressing:

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