Italian Chopped Salad

Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies by the Junior League of Denver (Wimmer Cookbooks, 2009)

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For the Balsamic Dressing

  • 2 Tbl Balsamic vinegar
  • 1/2 heaping Tsp Dijon mustard
  • 1/2 Tsp kosher salt
  • 1/4 Tsp freshly ground pepper
  • 1/4 cup California Olive Ranch extra virgin olive oil

For the Salad

  • 1/4 cup pine nuts
  • 1-2 red bell peppers
  • 1 pound finely julienned romaine lettuce and field greens
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 cup red grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1 Tbl capers, drained
  • 10 thin slices hard salami, sliced in strips
  • 10 thin slices prosciutto ham, sliced in strips


  1. In a blender or food processor, blend vinegar, mustard, salt and pepper until smooth. With the motor running, slowly add oli and blend until smooth. Set dressing aside.
  2. To prepare the salad, toast pine nuts in a pan until lightly browned; cool. Char bell peppers over an open flame or under a broiler until blackened on all sides. Transfer peppers to a large bowl, over tightly with plastic wrap, and let stand 15 minutes. Peel and seed peppers and cut into strips to yeild 1/2 cup.
  3. Just before serving, toss pine nuts and roasted peppers wiht lettuce, cheese, tomatoes, olives, capers, salami, and ham in a large bowls. Add dressing and toss to coat.


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