Big Italian Salad

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Once Upon A Chef
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)

10 big leaves fresh basil

¼ teaspoon dried oregano

2 cloves garlic, peeled

¼ cup red wine vinegar, good quality such as Pompeian Gourmet

¾ cup extra virgin olive oil, good quality such as Lucini or Colavita

¾ teaspoon salt

¼ teaspoon pepper

1 ½ teaspoons honey

1 large (or 2 small) head(s) romaine lettuce, washed, patted dry and cut into large, bite-size pieces

1 large red bell pepper, chopped

1 cup chopped hothouse cucumbers

1 large carrot, peeled into ribbons

Handful grape tomatoes, halved or whole

Handful pitted olives

Ricotta Salata* (or Feta for a Greek twist), crumbled to taste

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