4 Servings

Chopped Italian Salad with parmesan cheese.

  • 1 head of radicchio, thinly sliced and chopped
  • 1 small head of iceberg lettuce, thinly sliced and chopped
  • 1 cup cherry tomatoes, cut in half
  • 1/4 cup jarred pepperoncini, drained, stems removed, and roughly chopped
  • 1/8 medium red onion, diced
  • 2 tablespoons toasted pine nuts
  • 1 can (14.5 ounces) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) garbanzo beans, drained and rinsed
  • Red Wine Vinaigrette
  • 4 ounces Parmesan cheese, grated


  • 1

    In a large bowl, combine all the salad ingredients. Right before serving, toss with red wine vinaigrette to taste. Serve cold.


Replace beans with 1 cup chopped cucumber, 1/2 cup feta cheese crumbles, and 1 cup drained Kalamata olives for a Mediterranean twist.