Keyword Asian Chicken Salad, Italian Sausage Soup, Summer, vegitarian
3cupsRomaine lettucecut into bite size pieces
1 1/2cupschickpeasrinsed and drained
1 1/2cupssummer sausagesalami or mortadella, cubed
1cupartichoke heartsdrained and halved
1/4cuppimento stuffed olivessliced
1/2cupred wine vinegar
1teaspoondried Italian seasoning
1/2cupextra-virgin olive oil
In a large pot of salted water cook pasta until al dente according to package directions. For Ditalini I do about 8-9 minutes. Drain, rinse immediately under cold water and then drain again. Drizzle with a little olive oil and toss to prevent sticking.
In a medium bowl, add all ingredients except the olive oil and whisk to combine. Continue whisking and slowly drizzle in the Olive Oil. Whisk until the dressing is creamy.
In a large serving bowl, add the chopped Romaine, cooked ditalini, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions. Drizzle on the dressing and toss well to combine.
Serve immediately or keep the lettuce separate and store in the fridge until ready to serve.
Meal Prep Instructions
To make this ahead, you simply prepare the salad insgredients as listed above, but omit the chopped Romaine lettuce and store until serving day. Chop the Romaine and keep it in a separate bag until you want to serve the salad. Store the dressing in a small mason jar in the fridge. Remove to let come to temperature on serving day and shake well before pouring on the salad.
Italian Chopped Salad https://www.loveonaplate.net/chopped-italian-salad/