This salad reminds me of an antipasto dish but on a bed of greens. The arugula and fresh herbs - basil in the dressing and freshly chopped parsley on top - make it extra flavorful. Roasting the tomatoes, rather than putting them in raw, is a simple way to make a salad more interesting. The best kind of salads have a crunchy element which is present in this salad with the pine nuts.
ITALIAN CHOPPED SALAD RECIPE
Makes: 4 jars
Time: 10 minutes to assemble
Salad Ingredients
- 4 cups spinach
- 4 cups arugula
- 1/2 cup artichoke hearts, quartered
- 1/2 cup roasted cherry tomatoes, halved (see recipe below)
- 1/2 cup black olives, sliced
- 1/2 cup salami, sliced and quartered
- 1/2 cup small mozzarella cheese pearls
- 1/2 cup fresh parsley, chopped
- 3/4 cup pine nuts
- 1 cup red lentil pasta, cooked al dente
- 1/2 cup basil vinaigrette
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1/2 lemon, juiced
- 1 tsp dijon mustard
- 1/2 tsp honey
- 6-8 basil leaves
- salt and pepper, to taste
Directions
Place all ingredients for the dressing in a food processor or blender and blend until smooth consistency.
Measure and add about 2 tbsp of the dressing to each jar.
Add 2 tbsp each in the following order: artichoke hearts, roasted cherry tomatoes, and black olives.
Add 1/4 cup of cooked pasta to each jar.
Next, layer 2 tbsp each of salami and mozzarella pearls.
Pack 1 cup each of spinach and arugula.
Top with 2 tbsp of fresh parsley and 3 tbsp of pine nuts.
Place top on jar and tighten.
Store in refrigerator and eat within 5 days.
ROASTED CHERRY TOMATOES RECIPE
Ingredients
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- salt and pepper, to taste
Directions
Preheat oven to 400 degrees F.
On a baking sheet, toss tomatoes with olive oil and salt and pepper.
Spread out tomatoes into a single layer and roast for 15-20 minutes.
Nutrition (no dressing)
Dressing
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