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Place all ingredients on the romaine lettuce along with the fresh parsley and toss to combine. You’ll find a few unexpected ingredients here that send this salad over the top. First up, chickpeas, which aren’t uncommon but make this salad more hearty. I also added celery for extra crunch, and sun-dried tomatoes for some extra oomph. The umami flavor in sun-dried tomatoes make up for the umami-rich pork that you usually find in Italian chopped salads. The thing I love most about a good Italian chopped salad is a mix of pickled vegetables. I used pepperoncini and roasted red peppers for this version, but you could experiment with other options. Chopped up pickled vegetables like cabbage, okra, or even spicy pickles would all be fine additions to the salad. For more info regarding websites that write essays for free have a look at our web page. This Italian salad is one of my favorites when I want to liven up our salad routine. It packs a big punch of flavor, thanks to juicy tomatoes, briny Kalamata olives, spicy pepperoncini and salty Parmesan cheese. It’s all tossed together in a zippy Italian dressing, making this fresh and healthy salad downright irresistible. This Italian Salad features crisp lettuce, crunchy veggies, olives, pepperoncini and Parmesan, all tossed in a zesty Italian dressing. Serve this Italian green salad with your next pasta dinner. That said — like all of the side salad recipes that I’m sharing this week — this Italian salad is 100% customizable with whatever ingredients you love best. So feel free to get creative and clean out the fridge and make this recipe your own! I’ve also included tips below for how to make it gluten-free or vegan, if you would like. And if you feel like adding in some extra protein or beans , this side salad can easily transform into a hearty entree too. Master Sommelier Pavle Milic gave us the inspiration for this seafood salad, which pairs beautifully with white wines.
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