Italian Chopped Salad

Entrée Salads

During these dog days of summer, I don’t feel like eating anything heavy. I crave fresh foods, and farmers’ markets are full of a rainbow of amazing fruits and vegetables that call out to me. Support your local farmers and enjoy a light meal by making salad your entrée. Just grab a fresh baguette from a local bakery and you have a fulfilling meal. Enjoy! ~ Valerie

Italian Chopped Salad

Submitted by: Valerie Cheatham
Course Salad
Servings 4


  • 2 cups ditalini pasta cooked and drained
  • 1 15-ounce can cannellini beans drained and rinsed
  • 1 head romaine lettuce chopped
  • 4 ounces Provolone or Mozzarella diced small
  • 4 ounces hard salami sliced into thin strips
  • 1/4 cup Parmesan cheese grated
  • Kalamata olives pitted
  • Grape tomatoes halved
  • Roasted red pepper strips
  • 3/4 cup Italian dressing


  • In small bowl, combine dressing and beans and let marinate for at least 15 minutes.
  • Meanwhile, in a large bowl, place chopped romaine.
  • Top with ditalini, cheese, salami, tomatoes, olives and pepper strips.
  • Add beans with dressing and Parmesan cheese and lightly toss.
  • Serve with slices of baguette.


Nutrition information: 578 calories; 18.8g fat; 4198mg sodium; 74g carbohydrates; 27.7g protein.