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Italian Chopped Salad Recipe

Italian Chopped Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on February 20, 2006

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    I used red leaf lettuce because that is what I had on hand - also don't care for radicchio. The flavors of the beans and sun dried tomatoes were excellent with the light dressing. Very nice!

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  • on February 16, 2006

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    I only tried the dressing for this salad with my own combo of lettuce and veggies and it was great. It had the perfect ratios of oil to vinegar for me and I liked that it was just the right amount for a salad for two. I have used this ratio many times and has become my everyday dressing.

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  • on February 07, 2006

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    This was a classic and simple salad that was light enough to enjoy a large bowl of with the rest of our meal.

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  • on February 05, 2006

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    THE SALAD ITSELF WAS GOOD, SLIGHTLY BITTER BUT GOOD....I FOUND THE EXTRA VIRGIN OLIVE OIL TOO OVERPOWERING AND THE SECOND TIME USED REGULAR OLIVE OIL....IT WAS MUCH BETTER.

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  • on February 02, 2006

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    Not only was this salad great, it was easy on the eyes as well!

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  • on January 26, 2006

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    This salad really is light and refreshing. The best!

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  • on November 23, 2005

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    This salad is tastier than what I thought!!

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  • on November 18, 2005

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    easy to prepare. went well with the rest of the menu

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  • on November 18, 2005

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    I hated it. Not for me.

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  • on November 14, 2005

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    This is a beautiful, colorful salad. I am not fond of bitter, though, and even cut in half, the raddichio was too much for me. It is all a matter of preerence. I'll make it again, with the raddichio, but I'll cut it dowm even more. The jewel-tone purple of it would be missed if completely eliminated!

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