Italian Chopped Salad.
Temps de préparation.
15.
Temps de cuisson.
10-12.
Temps total.
25-27.
Serves.
3-4.
Crisp greens, savory salami, and tangy pepperoncini come together in this bold Italian chopped salad. Homemade ACE Bakery® sourdough croutons add golden crunch while freshly grated parmesan and a zesty Italian dressing tie everything together for a bright, satisfying salad that is perfect for sharing.
IngredientsSourdough Croutons 3–4 slices ACE Bakery® Bistro Sourdough Loaf2 tablespoons olive oil ½ teaspoon garlic salt1 teaspoon Italian seasoningSalad3 cups chopped romaine lettuce1 cup baby spinach1 cup arugula1 cup cherry tomatoes, halved½ cup thinly sliced red onion⅓ cup sliced pepperoncini4 ounces salami, chopped½ cup freshly grated parmesan cheesePrepared sourdough croutonsItalian Dressing¼ cup olive oil2 tablespoons pepperoncini juice1½ tablespoons red wine vinegar1 teaspoon Dijon mustard1 small garlic clove, finely grated½ teaspoon Italian seasoningSalt and freshly cracked black pepper, to taste.
InstructionsMake the Croutons: Preheat the oven to 375°F. Cut the sourdough bread into strips and then into cubes. Spread the bread cubes on a baking sheet and toss with the olive oil, garlic salt, and Italian seasoning until evenly coated. Bake for 10–12 minutes, tossing once halfway through, until the croutons are golden and crisp. Set aside to cool slightly.Make the Dressing: In a small bowl or jar, whisk together the olive oil, pepperoncini juice, red wine vinegar, Dijon mustard, grated garlic, Italian seasoning, salt, and black pepper until well combined.Assemble the Salad: In a large bowl, combine the chopped romaine, spinach, arugula, cherry tomatoes, red onion, pepperoncini, and chopped salami. Add the sourdough croutons and sprinkle the grated parmesan over the top. Drizzle the dressing over the salad, toss and serve immediately with extra parmesan and freshly cracked black pepper on top.
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