Italian Chopped Salad
with prosciutto / garlic croutons / sun-dried tomato vinaigrette

Name: Italian Chopped Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 2 oz Prosciutto, roughly chopped; 1 lb Green beans, trimmed and chopped into 1" / 2.5cm pieces; 2 cloves Garlic, chopped; 3 slices Bread, gluten-free sandwich, cubed (use gluten-free rye if available); 4 Tomatoes, roma, chopped; 1/2 cup Kalamata olives, sliced, drained and rinsed; 2 Tbsp Butter; 1 tsp Italian seasoning; 6 oz Salad greens; 1 clove Garlic; 2 Tbsp Sun-dried tomatoes in oil; 1/2 tsp Basil, dried; 2 tsp Vinegar, balsamic; 2 tsp Vinegar, red wine; 1/2 tsp Honey; 3 Tbsp Oil, olive (use some of the oil from the sun-dried tomatoes if possible)

Active: 30 Total: 30

Original GF Paleo Vegetarian

This fresh salad is inspired by antipasto, the first course in many Italian meals.
Smarts: Make a double batch of vinaigrette to use again in Thursday's meal.

Ingredients

Metric

Servings:

Italian Chopped Salad:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups
Prosciutto - 2 oz , roughly chopped
Green beans - 1 lb , trimmed and chopped into 1" / 2.5cm pieces
Garlic - 2 cloves , chopped
Bread, gluten-free sandwich - 3 slices , cubed (use gluten-free rye if available)
Tomatoes, roma - 4 , chopped
Kalamata olives - 1/2 cup , sliced, drained and rinsed
Butter - 2 Tbsp
Italian seasoning - 1 tsp
Salad greens - 6 oz

Sun-dried Tomato Vinaigrette:

Garlic - 1 clove
Sun-dried tomatoes in oil - 2 Tbsp
Basil, dried - 1/2 tsp
Vinegar, balsamic - 2 tsp
Vinegar, red wine - 2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp (use some of the oil from the sun-dried tomatoes if possible)

Prep

Cook quinoa - Double if making Wednesday’s meal. Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - Double if making Thursday’s meal. Peel and crush garlic (portion for vinaigrette). Combine with sun-dried tomatoes, dried basil, balsamic vinegar, red wine vinegar, honey, and olive oil. Blend until smooth with an immersion blender or standing blender. If the dressing is thick, blend in some water until smooth and pourable. (Can be done up to 5 days ahead)
Prosciutto / Green beans / Garlic (portion for salad) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Bread - Slice into cubes. Leave uncovered overnight if possible (stale bread makes better croutons). (Can be done 1 day ahead)
Tomatoes - Chop tomatoes.
Olives - Drain and rinse.

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Make

Heat a large skillet over medium heat. Add butter and then bread cubes to melted butter. Toast, stirring occasionally, until bread is crisp on all sides, 6 to 8 minutes. Add garlic (portion for salad) and saute until fragrant, ~1 minute more. Season with some salt and pepper.
While croutons are toasting, place green beans in a microwave-safe bowl. Cover with a damp paper towel and cook in the microwave on high until tender, 3 to 5 minutes. Toss green beans with Italian seasoning and some salt.
If quinoa was made ahead you can reheat it in the microwave (or serve it chilled).
Assemble salads by arranging a bed of salad greens. Top with quinoa, prosciutto, green beans, tomatoes, olives, and croutons. Top with dressing (reserve half if doubled). Enjoy!

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Italian Chopped Salad with prosciutto / garlic croutons / sun-dried tomato vinaigrette