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–+ servings

Chopped Salad with Roasted Red Pepper Dressing

Tasty salad with cabbage, romaine, tomato, onion, olives, cheese and chickpeas
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Main Course, Salad
Servings 6 servings

Ingredients
  

For the salad:

  • 2 romaine hearts chopped
  • 1/2 bag coleslaw mix or about 2 cups shredded cabbage
  • 1 red onion diced
  • 1 cup sliced green olives
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella diced
  • 1 15oz can of chickpeas drained and rinsed

For the dressing:

  • 1 12oz jar roasted red peppers
  • 2 cloves garlic
  • 1 tsp honey
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions
 

For the dressing:

  • Combine all the ingredients in the blender and puree until smooth. Taste and adjust the seasoning.

To serve:

  • Toss the salad ingredients in a large bowl. Pour the dressing over and mix to distribute. Serve immediately. Leftovers will keep for 2 days dressed, stored in an airtight container in the fridge.
Keyword Lunch, Main Dish, Salad, Vegetable
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