Spicy Chopped Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 cups giardiniera italian hot pickled vegetable salad ( pepperoncini, cauliflower, carrots and celery) drained, available on italian foods aisle, chopped |
2 romaine hearts, chopped |
1/2 cup pitted good quality olives, any variety |
1/3 pound stick pepperoni or stick salami, diced |
a handful flat-leaf parsley, chopped |
2 tablespoons red wine vinegar, eyeball it |
4 tablespoons prepared pesto |
3 to 4 tablespoons extra-virgin olive oil, eyeball it |
salt and pepper |
Directions:
1. Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.
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