Italian Chopped Salad for Two

• Gluten free

• Meat

  • 3 oz Salami

• Produce

  • 1 15 ounce can Cannellini beans
  • 1 small clove Garlic
  • 1 head Romaine lettuce
  • 1 tsp Shallot
  • 6 Sun-dried tomatoes, oil packed

• Condiments

  • 1 tsp Dijon mustard
  • 12 Kalamata olive, pitted and coarsely chopped

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 2 oz Pecorino romano or provolone cheese

Found on pinchandswirl.com

Description

Directions

• In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.
• Place cannelini beans in a large salad bowl. Add dressing and gently stir to combine. Let stand 10 minutes.
• Add chopped romaine to beans and toss gently to incorporate beans and coat lettuce with dressing. Sprinkle remaining ingredients over and serve.