Chopped Salad

My plant-based rendition of an Italian chopped salad with some fun additions

SALAD INGREDIENTS

6 cups thinly sliced romaine lettuce

3 cups radicchio chopped into small square

3 heads of endive, chopped

handful of fresh basil, torn

1/2 cup pitted Castelvetrano olives, cut in half or quarters

1/2 red onion, thinly sliced

1.5 cup cooked chickpeas

1 cup cherry tomatoes, quartered

1/4 cup sliced pepperoncini

2 small beets, chopped

shaved parmesan (optional)

DRESSING INGREDIENTS

*you will use a little less than 1/2 the dressing and store the rest in the fridge

1 teaspoon dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1/2 cup and a little more of extra virgin olive oil

1 teaspoon salt

lots of pepper

1.5 teaspoon oregano

splash of maple syrup

2 garlic cloves, minced

METHOD

Prepare the dressing in a glass jar. Taste and adjust for salt and balance of vinegar and oil.

Place salad ingredients into a large bowl and pour enough dressing to coat everything (I used less than half of the dressing)

Toss well and enjoy:)