Best Italian Romaine Bean Salad Recipes

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

Italian Chopped Salad is stuffed with flavor and texture that is highly satisfying. Full of classic Italian flavors, this salad is going to be a huge hit at your next gathering!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

4 cups romaine (thinly chopped)
1 cup pepperoncinis (deseeded and sliced)
1 cup cherry tomatoes (chopped)
1 cup olives (sliced)
1/2 medium red onion (sliced)
1/2 cup italian salami (thinly sliced)
1 cup mozzarella cheese (cubed)
Recipe for Homemade Italian Dressing

Steps:

In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

Nutrition Facts : Calories 219 kcal, Carbohydrate 8 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 1032 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

This Italian Chopped Salad rivals any restaurant Italian salad there is. It's one of my favorite chopped salad recipes because it's loaded with a variety of healthy ingredients tossed in a delicious homemade Italian dressing that will have you coming back for seconds!

Provided by Deborah

Categories Salads

Time 20m

Number Of Ingredients 21

Ingredients

2-1/2 tablespoons red wine vinegar
1-1/2 tablespoons dried oregano
1 teaspoon dried basil
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, minced
1-1/2 tablespoons minced kalamata olives
2 tablespoons Parmesan cheese
1/4 teaspoon freshly ground black pepper, plus more to taste
1-1/2 cups good extra-virgin olive oil
Half of a small red onion, halved through the core
1-1/2 cups canned garbanzo beans, drained and rinsed
4 cups romaine lettuce (about 1 large or two small heads), rinsed, dried and chopped
2 cups radicchio (about 1 medium head)
1 pint small sweet cherry tomatoes, halved through the stem ends
1 large cucumber, peeled and seeded then cut in half and sliced
1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
5 peperoncini, stems cut off and discarded, thinly sliced
1/2 cup kalamata olives
1/2 cup Italian Vinaigrette
Juice of 1/2 lemon
Dired oregano, for sprinkling

Steps:

Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
Drain the onion and pat dry with paper towels before adding them to the salad.
Thinly slice the lettuce and radicchio.
In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
Toss to thoroughly combine the ingredients.
Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
Taste for seasoning and add more lemon juice, or vinaigrette if desired.
Sprinkle with extra oregano and serve.
Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
Set aside for 5 minutes to marinate the oregano and basil.
Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

Nutrition Facts : Calories 673 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 62 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1043 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 51 grams unsaturated fat

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Steps:

Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ROMANO BEAN SALAD

Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories Salad Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

Ingredients

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g