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Scale
For the salad:
- 2 containers Little Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
- 1/2 cup marinated artichoke hearts (canned or jarred)
- 1/2 cup roasted red peppers (about 2 large peppers)
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1/2 cup chickpeas (or white cannellini beans)
- 3 ounces provolone or cheddar cheese, cubed (about ΒΌ cup)
For the dressing:
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
For the salad:
- Roughly chop lettuce, artichoke hearts, roasted red pepper, olives, and cheese. Add to a large bowl. Add in onion and chickpeas. Toss with desired amount of dressing to coat.
For the dressing:
- In a small mixing bowl, whisk red wine vinegar, garlic, honey, oregano, basil, red pepper flakes, salt and pepper until combined. While whisking, slowly add in olive oil, whisking until emulsified. Serve with salad.
Notes
- The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
- To make this vegan, omit cheese.
- You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
- Dressing can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Category: Salad
- Method: Pantry Staples
- Cuisine: Italian