Vegetarian Chopped Antipasto Salad

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 6 servings

10 ounces of frozen artichoke hearts, defrosted, quartered and patted dry

1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil

Half of a small red onion or 2 large shallots, thinly sliced

1 head romaine lettuce, sliced thinly, about 8 cups

1 head radicchio or half of a small head of red cabbage, sliced thinly, about 4 cups

1 pint cherry tomatoes, quartered or halved

1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed

4 ounce block of Pecorino Romano or Parmigiano Reggiano, shaved with a vegetable peeler and crumbled or grated with a microplane (feel free to use less)

5 pepperoncini, stems cut off and discarded, thinly sliced (about ¼ cup)

2 Tablespoons apple cider vinegar, preferably unpasteurized

1 teaspoon fresh lemon juice or white wine vinegar

1 garlic clove, smashed

2 teaspoons dried oregano

¾ teaspoon fine sea salt

freshly ground black pepper to taste

½ cup unrefined, cold-pressed, extra-virgin olive oil

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