Spicy Chopped Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 cups giardiniera Italian hot pickled vegetable salad (pepperoncini, cauliflower, carrots and celery) drained, available on Italian foods aisle, chopped

2 romaine hearts, chopped

1/2 cup pitted good quality olives, any variety

1/3 pound stick pepperoni or stick salami, diced

A handful flat-leaf parsley, chopped

2 tablespoons red wine vinegar, eyeball it

4 tablespoons prepared pesto

3 to 4 tablespoons extra-virgin olive oil, eyeball it

Salt and pepper


  1. Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.