February 15, 2019

Chopped Romaine Salad with Pepperoncini Vinaigrette

Winter weather normally means lots of soups and stews, but sometimes I just crave a big, crisp salad. This salad has a wonderful blend of flavors and textures. I especially love the edamame and feta, which add the perfect blend of sweet and salty. If you are packing this salad for lunch, I suggest leaving the dressing separate and pouring it on right before serving. For added crunch, add croutons, dried chickpeas or sunflower seeds.

1. Place vinaigrette ingredients in a blender and process until smooth.

2. Place romaine, cucumber, artichokes, edamame, green olives, 1/2 the vinaigrette and 1/2 the feta in a large bowl and toss gently to combine.

3. Place salad into serving bowls and top with more feta. Serve extra vinaigrette on the side.


Chopped Romaine Salad with Pepperoncini Vinaigrette
Serves 4

All you need:
Vinaigrette
1/2 cup sliced pepperoncini peppers
1/2 cup olive oil
1/4 cup red wine vinegar
4 tablespoons pepperoncini brine
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon honey
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Pinch crushed red pepper flakes

Salad
3 romaine hearts, chopped
1 English cucumber, peeled, seeded and diced
1 (14.1 oz.) can artichoke hearts, drained and chopped
1 cup shelled edamame
1/3 cup pitted green olives
4 oz. crumbled feta cheese

All you do:
1. Place vinaigrette ingredients in a blender and process until smooth.
2. Place romaine, cucumber, artichokes, edamame, green olives, 1/2 the vinaigrette and 1/2 the feta in a large bowl and toss gently to combine.
3. Place salad into serving bowls and top with more feta. Serve extra vinaigrette on the side.

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