One BIG Italian Chopped Salad

THE summer salad

If you’re new here, let me just say that pasta does in fact belongs in salads, especially if it’s ditalini. This recipe is heavy on the salad, light on the pasta. There is no debate…this is NOT a pasta salad.

This is THE summer salad. It’s perfect for cook outs, meal prep or just a filling but light dinner. It has all the bases covered with loads of vegetables, a bit of protein, healthy(ish) fats and carbs. A well balanced meal if I do say so myself.

The dressing? A Herbaceous Buttermilk dressing with a little pepperoncini kick that I could drink through a straw.

*Pro Tip: Most of us don’t use buttermilk often, freeze it in an ice cube tray so you can defrost a little at a time when needed. It may separate once thawed, blend once thawed if using in baking. For a dressing there’s no need to pre blend*

Let’s jump right in:

Servings: 4 entrees, 8-10 sides

Prep Time: 30 Minutes

Salad Ingredients

• 8 Cups Chopped Romaine (2 heads)

• 4 Cups Chopped Radicchio (1 head)