Pantry Staple Chopped Salad

Alison Needham

Chopped salads are like the happy drunk cousin of a composed salad. She's got all the healthy and sensible ingredients, but she's bright, fun, unpretentious and unpredictable. This salad is ready to party. Feel free to substitute the beans and sturdy greens (reds in this case) with what you have on hand. It keeps well so make a big batch so you can enjoy it for lunch over several days.

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Prep Time 10

Total Time 10

Course Main Course, Salad

Cuisine Italian

Servings people

Calories 65 kcal

Ingredients

1 head of radicchio outer leaves removed, cored and thinly sliced
5 stalks of celery thinly sliced (don't be afraid to chop and use the leaves)
1 15 oz can of garbanzo beans rinsed
1 4 oz can of tuna packed in olive oil
½ cup of pitted, sliced kalamata olives
1 tablespoon of capers drained
6 pepperoncini peppers drained and thinly sliced
1-2 tablespoons of olive oil
1-2 tablespoons of red wine vinegar
2 teaspoons dried oregano
salt and pepper to taste

Instructions

Toss radicchio, celery, beans, tuna, olives, capers and peppers in a large salad bowl.
Drizzle 1 tablespoon of olive oil and vinegar over the salad and toss salad to coat. If it looks a little dry, add a splash more of each. Sprinkle the salad with oregano, salt and pepper and toss again to combine.
Serve immediately (though it does hold up well in the fridge if there is some leftover).

Nutrition

Serving: 1portionCalories: 65kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 325mgPotassium: 75mgFiber: 2gSugar: 1gVitamin A: 160IUVitamin C: 13mgCalcium: 30mgIron: 1mg

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