Healthy Italian Salad

 

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     You have heard me say I refuse to feel deprived, I love my food, and I work hard to create masterpieces that are fun and flavorful.  Case in point is my Healthy Italian Salad.  With a few of my twists and tweaks, I designed a Dressing that will knock your socks off and all for 22 calories a Tablespoon.  It was so good that I built the Salad around it.  Can’t wait for you to try it and see for yourself!😉

Ingredients for a large Italian Salad~

Romaine (1 head chopped)

Kale (1 bunch chopped)

Broccoli (1 or 2 heads chopped)

Carrots (1 pound cleaned, trimmed and diced)

Cherry Tomatoes (desired amount)

1 diced Yellow Bell Pepper 

2 diced Green Onion

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1/2 pound Diced Genoa Salami (I used Boars Head)

1 can Artichoke Hearts (chopped)

1 can drained Chickpeas

4oz-8oz Sliced or diced Black Olives

Diced Dill Pickles (desired amount)

1/4 cup shredded Parmesan Cheese

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1/4 cup Lime Juice

1 Tablespoon Olive Oil

1 Tablespoon grated Parmesan 

1 Tablespoon Stone Ground Mustard or Dijon Mustard

1 Tablespoon Nutritional Yeast

Season as desired

     Mixed first set of ingredients in large salad bowl.  Note:  I do not use Iceberg Lettuce, Cucumbers or sliced Tomatoes (I use Cherry Tomatoes instead), because all of those things can get soft, silky and soggy.  I think the texture holds up better without those 3 things in an Italian Salad if you want to enjoy leftovers for a few days.  Add second set of ingredients on top of Salad.  Note:  I use diced or sliced Olives instead of whole Olives because you get more opportunities to have it in every bite.  And I throw in a diced Dill Pickle for an added layer of spice.  Lastly mix the last set of ingredients and pour the Dressing over the entire Salad and toss til well incorporated and season as desired.  Enjoy ☺️