Italian Chopped Salad
8.2g
Net Carbs
29.6g
Protein
28.4g
Fat
4.6g
Fiber
420
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 cup (49g) chopped fresh snap peas, in pod
- 1 cup (104g) sliced cucumber
- 10 cherry tomatoes (170g)
- 2 ounces fresh Mozzarella cheese
- 4 ounces hard salami
- 4 ounces roasted dark and light meat chicken
- 4 cups (188g) shredded Romaine lettuce
- 1 cup (43g) baby spinach
Directions:
- Whisk together the vinegar, chopped basil, and Parmesan with the mustard. Slowly add the oil while whisking into a vinaigrette. Set aside.
- Prepare vegetables by chopping the peas, cucumber, tomatoes, mozzarella cheese, salami and cooked chicken into bite sized pieces.
- Toss together the Romaine and spinach with the dressing. Top with the chopped vegetables, meats and cheese. Serve immediately.
