Italian Chopped Salad

Serves: 4

Salad

2 heads chopped romaine lettuce
1 cup radicchio, finely chopped
1/2 cup chopped red onion
1 cup chopped celery
1 cup cherry tomatoes, thinly sliced
1/4 cup stemmed and thinly sliced picked pepperoncini peppers
1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
2 cups cooked chickpeas (made from 3/4 cup dry chickpeas)

Italian Vinaigrette

2 Tbsp + 2 Tsp olive oil
2 Tbsp + 2 Tsp  red wine vinegar
1/2 Tbsp Dijon mustard
1/2 tsp maple syrup
1/2 tsp chopped garlic
1 tsp dried oregano
1/4 tsp black pepper powder
1/4 tsp salt
1/8 tsp red pepper flakes

To prepare dressing, combine all the ingredients in a cup, whisk until blended.

In a large bowl combine, the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes and chickpeas. Toss the ingredients together and set aside.

If you are serving all of the salad at once, go ahead and drizzle enough dressing into lightly coat the salad and toss to combine. If storing, store the salad and dressing separately. If you are storing the dressing, just whisk the dressing before drizzling. If the olive oil solidifies a bit in the refrigerator, thats normal, just let it warm up for about 5 minutes at room temperature.

Source: cookieandkate
Taste Note: Tastes AWESOME. Tastes just like restaurant style Italian Salad.