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PREP: 20 MINUTES | COOK: NIL | SERVES: 6 side servings
- 2 heads romaine lettuce, chopped
- ½ medium head of red cabbage, finely chopped
- ½ medium red onion, chopped
- 2 celery stalks, finely chopped
- 1 pint cherry tomatoes, halved or quatered
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers (I subbed with red capsicum)
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
- ⅓ cup extra-virgin olive oil (or use the oil from the sundries tomato jar if you can)
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 2 teaspoons dried oregano
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
- In a large serving bowl, combine the chopped lettuce, red cabbage, onion, celery, cherry tomatoes, red capsicum/peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
- To prepare the dressing, combine all of the ingredients in a jar, replace the lid tightly and shake until blended. Test, and add more salt to your taste if desired.
- Serve and enjoyI leave my dressing in the jar (so classy!) so everyone can help themselves according to their dressing taste preference.
- If there was something that needed using up in the fridge I’ll make swaps. Once didn’t have celery but needed to use up some cucumber, so included that instead.
- I had no idea what a pepperoncini peppers was so just subbed for red capsicum instead. When I looked into it though it was a chilli, so totally missed out on the spicy aspect, oops!
- I used the oil from my sundried tomatoes as the oil base for the dressing
- Yummy and filling. If I’m feeding a crowd I cook some quinoa or cous cous and add that to it as well to bulk it up a bit
- Satisfying enough that I can use as both a main salad or a side salad
- A substitute for provolone cheese would be mozzarella cheese (but I found feta also works in this salad if you already have some handy)