Lunch: Chopped Italian Salad

Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad — it's the Italian way.

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Chopped Italian Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

1 head romaine lettuce (about 1 1/4 pounds)
1/4 lb. sliced pepperoni
1/3 c. drained sliced pimientos (one 4-ounce jar)
1/3 c. Chopped red onion
1 1/2 c. drained
3 tbsp. red- or white-wine vinegar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. grated Parmesan

Instructions

In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion and the artichoke hearts or olives. Toss to combine.
Add the vinegar, oil, salt, pepper and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
Variations: Use chopped salami or prosciutto instead of the pepperoni. Add some chopped pepperoncini to spice up the salad. Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts. Diced provolone cheese would make a nice addition. Stir in about a third of a cup of thin-sliced basil leaves.
Wine Recommendation: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

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