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Italian Chopped Salad

Italian Chopped Salad 1

I knew the Monday following vacation would be hectic. They always are, aren’t they?

While Shea has thoroughly impressed with her ease into daycare after my maternity leave, I had to leave her in tears yesterday morning when I dropped her off. She had spent a week at home with family and she immediately knew once we were at daycare that she was also back to the daily grind. Since I was running (just barely on time/late, as usual), I had to run off quickly. Daycare texted halfway through the morning to say she cried for about a minute and was having a great day. Phew.

Italian Chopped Salad 2

I’m glad they texted, especially so, as new hire orientations can be seriously exhausting. A full day of organizational culture and HR benefits and patient rights and HIPPA. Plus the room we were in had an air circulation issue and we were sitting there sweltering after lunch. Lunch + warmth –> nap.

Speaking of lunch, it was fun to see another hospital’s cafeteria. My new job will actually be at the hospital’s beautiful out-patient center and have just a little deli nearby (will pack those lunches!), but the main hospital had a very nice cafe. I was impressed with the staff and food choices. I’ll definitely be sending some ideas to my old cohorts 😉

Italian Chopped Salad 3

The salad special of the day ($0.30/ounce – not bad!) was a Mediterranean salad with green olives, feta, sun dried tomatoes, artichoke, cucumber, tomato, and (canned – bleck!) chicken. It reminded me of a salad that was served at my old job, except ours was a bit better (ahem, fresh grilled chicken!). We also offered a salad similar to this one…except, this one probably has it beat. Chickpeas? Love it!

The ground mustard in this recipe is really what makes it. Tangy and salty, these flavors are right up my alley! Sodium aside, this recipe is full of healthy fats and fiber. Quick and easy to make, gluten-free, and you can easily add to it your favorite (additional or in lieu of) protein – grilled chicken, shrimp, salmon…yum!

Italian Chopped Salad 4

Italian Chopped Salad
Prep time: 
Total time: 
Serves: 4 large portions
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, minced
  • 1¼ tsp dry mustard
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp kosher salt and freshly ground black pepper, to taste
  • 12 oz romaine, chopped
  • 1 (15 oz) can chickpeas, drained
  • ½ cup roasted red peppers, thinly sliced
  • 2 oz Asiago cheese, shaved
  • 1 oz grated Parmesan cheese
  • 3 oz hard salami, thinly sliced
  1. In a liquid measuring cup or small bowl, whisk together the dressing ingredients.
  2. In a very large bowl, place the chopped romaine. Drizzle the dressing over the romaine and toss well. Add the remaining salad ingredients and toss before serving.
Recipe adapted from Foodie Crush
Nutrition Information
Serving size: 1 large salad (1/4 recipe) Calories: 534 Fat: 41.3 Carbohydrates: 21.5 Sugar: 3.0 Sodium: 977 Fiber: 7.0 Protein: 16.8 Cholesterol: 37
Be well,


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  1. Biz
    April 8, 2015 / 12:43 pm

    That looks delicious! Aw, baby Shea crying reminded me of when I took Hannah to kindergarten. I had a train to catch and had to leave her in tears most days. I do remember a note being sent home (way before texts!) a week after school started to let me know Hannah usually stops crying by the time she hangs up her coat.

    Now she’s the most independent person I know, and I think me working had a lot to do with it because it gave her more responsibilities growing up.

  2. Vidivir Esplanada
    April 10, 2015 / 11:37 am

    Gluten-free salad is the way to go! And your recipe looks delicious, I definitely should try it.

    Plus, I feel you about leaving your baby Shea crying. Reminded me of the first time I took my son, Kurt, to kindergarten. He didn’t want to let go of my hand! But, he’s changed now. I think he likes his new environment as he’s more excited than ever to go to school.

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