Ingredients
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1 head Romaine Lettuce Leaves, chopped
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1/4 cup Red Onion, thinly sliced
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1/2 cup Cento Sliced Pepperoncini
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1/2 cup Cento Roasted Peppers, chopped
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1/2 cup Cento Extra Large Pitted Black Olives, sliced
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1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained & chopped
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6 oz Italian Salami, chopped
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6 oz Pepperoni, chopped
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1 cup Marinated Ciliegine Mozzarella
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1/4 cup Parmigiano-Reggiano Cheese, shaved
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1 tsp Cento Italian Seasoning
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1 Cucumber, sliced
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1/4 cup Cento Diced Hot Cherry Pepper Hoagie Spread
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1/3 cup Cento Imported Extra Virgin Olive Oil
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2 tbsp Cento Red Wine Vinegar
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2 tsp Dijon Mustard
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1/2 tsp Cento Garlic Powder
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1/2 tsp Cento Onion Powder
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
Directions
In a large serving bowl, add lettuce and scatter over red onion, pepperoncini, roasted red peppers, black olives, and artichoke hearts. Add in salami, pepperoni, and mozzarella balls, then layer with Parmigiano Reggiano. In a separate bowl, whisk together the hoagie spread, olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, and onion powder until emulsified. Season with salt and black pepper to taste. Adjust to your preference. Pour dressing over the salad and toss thoroughly until everything is evenly coated. Serves 4-6.
Italian Chopped Salad with Hoagie Spread Dressing
Prep: 20 min Servings: 4-6
This Italian chopped salad is bold, briny, and packed with classic deli flavors. Crisp romaine is tossed with savory salami, creamy mozzarella, and a mix of marinated vegetables that give every bite texture and punch. The hoagie spread dressing is tangy, garlicky, and unmistakably Italian, tying everything together into a hearty salad that eats like a meal.
Ingredients
- 1 head Romaine Lettuce Leaves, chopped
- 1/4 cup Red Onion, thinly sliced
- 1/2 cup Cento Sliced Pepperoncini
- 1/2 cup Cento Roasted Peppers, chopped
- 1/2 cup Cento Extra Large Pitted Black Olives, sliced
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained & chopped
- 6 oz Italian Salami, chopped
- 6 oz Pepperoni, chopped
- 1 cup Marinated Ciliegine Mozzarella
- 1/4 cup Parmigiano-Reggiano Cheese, shaved
- 1 tsp Cento Italian Seasoning
- 1 Cucumber, sliced
- 1/4 cup Cento Diced Hot Cherry Pepper Hoagie Spread
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 2 tsp Dijon Mustard
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Onion Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- In a large serving bowl, add lettuce and scatter over red onion, pepperoncini, roasted red peppers, black olives, and artichoke hearts. Add in salami, pepperoni, and mozzarella balls, then layer with Parmigiano Reggiano. In a separate bowl, whisk together the hoagie spread, olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, and onion powder until emulsified. Season with salt and black pepper to taste. Adjust to your preference. Pour dressing over the salad and toss thoroughly until everything is evenly coated. Serves 4-6.
