Description

A delicious and vibrant Parmesan Chopped Salad recipe, featuring crisp lettuce, briny olives, fresh herbs, and a zesty lemon-Dijon dressing. It’s simple to make and perfect as a light meal or a refreshing side dish.

Ingredients

Scale

1 head of crisp romaine lettuce, washed and chopped
1/2 head of butter lettuce, washed and chopped
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/2 cup grated Parmesan cheese, plus extra for garnish
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste

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Instructions

1. In a large salad bowl, combine the chopped romaine lettuce and butter lettuce.
2. Add the halved cherry tomatoes, halved Kalamata olives, and thinly sliced red onion to the bowl.
3. Sprinkle in the grated Parmesan cheese and chopped fresh parsley and chives.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season with salt and freshly ground black pepper to your preference.
5. Pour the dressing over the salad ingredients.
6. Toss gently to coat all the ingredients evenly.
7. Garnish with additional grated Parmesan cheese, if desired.

Notes

Store un-dressed salad components in an airtight container in the refrigerator for up to 2 days. Keep dressing separate. Do not store dressed salad. This salad is meant to be served cold and fresh; reheating is not applicable.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 20g
Carbohydrates: 10g
Fiber: 3g
Protein: 6g