Pizzeria Style Salad with Tomato Vinaigrette
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A Note from Feedfeed
The crisp romaine is tossed with a zesty tomato vinaigrette, then topped with olives, pepperoncini, roasted red peppers, artichoke hearts, chickpeas and shaved parmesan. The flavors will remind you of your favorite pizzeria!
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ingredients
- 2 heads Romaine, ends removed, quartered and chopped
- 1/2 cup shaved parmesan cheese
- 1/2 cup pepperoncini peppers
- 1/2 cup sliced roasted red peppers
- 1/4 cup pitted mixed olives
- 1/4 cup cooked chickpeas
- 1/2 cup quartered artichokes
- 1/4 small red onion, thinly sliced
- dried oregano, to taste
- salt and freshly ground black pepper, to taste
- For the Tomato Vinaigrette:
- 1/4 liquid from can of San Marzano Style Tomatoes
- 2 tablespoon sherry vinegar
- 1 tablespoon minced shallot
- 1 garlic clove, grated
- 1/2 cup olive oil
- salt and freshly ground black pepper, to taste
Method
Step 1
Arrange all of the salad ingredients on a large platter and season with salt, pepper and dried oregano to taste.
Step 2
Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until emulsified. Drizzle the vinaigrette over the salad and enjoy. You may have leftover vinaigrette which can be stored in the fridge for up to 3 days.