| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
- 1/2 teaspoon dried Italian seasoning
- 1/2 small shallot, minced
- Kosher salt
- 3 tablespoons olive oil
- 4 radishes, thinly sliced
- 2 celery ribs, thinly sliced
- 1 romaine heart, cut into 1/2-inch-wide strips
- 1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
- 1/4 pound provolone, cut into 1/4-inch cubes
- 1/4 pound Genoa salami, cut into 1/4-inch cubes
- 1 cup cherry tomatoes, halved
- 3 tablespoons pickled pepperoncini, sliced
- 3 tablespoons pickled cherry peppers, sliced
Instructions
- For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
- For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 338 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 887 mg |
Reviews
I absolutely LOVE this salad. Easy prep, wonderful blend of lots of delicious ingredients, including he dressing. Leftovers on a roll for next day lunch, so good! Tried to rate 5 stars, app not taking the data.
Really quick to prep and perfect for a hot summer day. We loved it! I did add more greens to it and didn’t have pickled peppers, I would imagine it would be even better with that. I will be making this again for a picnic this weekend.
❤️
This was delicious and the dressing was perfect. I only give it 4 stars instead of 5 because there wasn’t enough dressing. Double or triple the dressing recipe & you’ll have enough.