Maggiano’s Salad Recipe

Vegetarian Maggiano’s Chopped Salad Recipe

This Vegetarian Maggiano’s Chopped Salad is inspired by the famous dish from Maggiano’s Little Italy, but without the meat. It features a mix of fresh vegetables, cheese, and a tangy dressing, making it a delicious and satisfying option.

Ingredients

• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• 1/2 cup red onion (finely chopped)
• 1/2 cup bell peppers (diced)
• 1/2 cup carrots (shredded)
• 1/2 cup chickpeas (drained and rinsed)
• 1/4 cup crumbled feta cheese (or blue cheese for a more authentic flavor)
• 1/4 cup Kalamata olives (sliced)

For the Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper (to taste)

Instructions

Prepare the Vegetables:

• In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, bell peppers, shredded carrots, chickpeas, and Kalamata olives.

Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.

Combine Ingredients:

• Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

Add Cheese:

• Gently fold in the crumbled feta cheese.

Serve:

• Serve immediately as a refreshing salad or refrigerate for up to an hour to let flavors meld.

Tips

• Feel free to customize with other vegetables like radishes or avocados for added creaminess.
• For added crunch, consider topping with sunflower seeds or nuts.
• This salad can be made ahead of time; just keep the dressing separate until ready to serve to maintain freshness.

This Vegetarian Maggiano’s Chopped Salad is vibrant, nutritious, and perfect for any meal! Enjoy!

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