Grilled Basil Caprese Chicken Wraps

Quick weeknight meals are a must in my household. My husband usually gets home from work between 6:30-7pm, and we need to eat quickly before our 8-month old goes into complete cranky mode before bed! For this reason, we love to make variations on sandwiches for dinner. Every once in awhile, it's the typical turkey and cheese, but we like to spice it up with oven-baked subs, quesadillas, grilled paninis, and open-faced flatbreads. IMG_1266 Usually, when we're dong paninis, we find the crustiest sourdough bread we can get our hands on, but I decided to switch it up and try a wrap on the panini grill. It was awesome! I took advantage of the fresh basil in my garden, and whipped up these Grilled Basil Caprese Chicken Wraps. Grilled chicken breast, fresh sliced tomatoes, fresh mozzarella cheese, and an herby cream cheese spread are all wrapped up and grilled until warm and melty. The cheese is gooey, the wrap is nice and toasted, and you can never go wrong with the classic caprese pairing. IMG_1257 We used fresh grilled chicken (with a basil herb rub), but you could easily use any leftover chicken or pick up a rotisserie chicken to keep it simple. IMG_1260 To make the herby cream cheese, combine some cream cheese, basil leaves, garlic, and Parmesan cheese in a food processor and give it a whirl. (You could also mix this by hand, just make sure you dice your basil super fine.) IMG_1258 To assemble the sandwiches, spread the cream cheese down the center of a flour tortilla or wrap. (We did a mix of flour tortilla and gluten free wraps for a guest who needed to eat GF.) Top with thinly sliced tomatoes, chicken, fresh mozzarella, and additional basil. IMG_1262 IMG_1263 We love these little fresh mozzarella balls that you can find in the specialty cheese section. They also make a great little salad when combined with fresh diced tomatoes, cucumber, and a drizzle of balsamic vinegar. IMG_1261 Fold up your wraps and place them on your panini press or griddle. Cook until golden brown, and dig in! IMG_1269

Grilled Basil Caprese Chicken Wraps

Yield: 4-6 servings

  • lbs boneless skinless chicken breast
  • 2 tablespoons basil herb rub
  • 3-4 fresh tomatoes, thinly sliced
  • 4-6 oz fresh mozzarella cheese, (sliced or balls)
  • 2-3 oz grated Parmesan cheese
  • cup light cream cheese
  • cups loosely packed basil leaves, divided
  • 1 tablespoon minced garlic
  • 4-6 large flour tortillas


1. Preheat grill to medium high. Coat chicken on all sides with basil herb rub. Grill on preheated grill 4-5 minutes until chicken reaches 165*F. Remove from grill and rest 5 minutes before slicing into strips.

2. Preheat panini press or griddle to medium heat.

3. To make the herby cream cheese, combine cream cheese, Parmesan cheese, 1 cup basil leaves, and garlic in the bowl of a food processor. Pulse until basil is finely chopped and the mixture is pretty smooth. Finely chop or chiffonade the remaining basil and set aside.

4. To assemble each wrap, spread the center with the herby cream cheese. Top with 4-5 thin slices tomato, strips of chicken, mozzarella cheese, and remaining chopped basil. Fold wrap to enclose ingredients.

5. Place wrap on panini press or griddle, and cook 3-4 minutes on each side until golden brown and cheese is melted. Let sit 5 minutes before slicing and serving.

Source: adapted from Pampered Chef

Zucchini Pizza Casserole

Do you have zucchini out the wazoo?! We actually don't grow any zucchini, but it's always such a good deal in the produce section this time of year! I love to gobble it up every which way... grilled, pan-fried, oven-roasted, and of course, in the form of zucchini bread. I've had a recipe for Zucchini Pizza Casserole bookmarked for quite some time. Zucchini + pizza... what's not to love? This main dish casserole uses grated zucchini and cheese as a "crust", and then it's topped with pizza sauce and all your favorite toppings. IMG_1190 Now... I'll be honest... it won't satisfy a craving for real pizza, but it was definitely a tasty meal to put into the rotation. I did end up serving some garlic bread on the side. Still gotta have my carbs! Start with the crust. You'll want about 6 cups of grated zucchini - that's about 4-5 small zucchinis. I used my box grater, but I'm sure you could use a food processor to make it go a little quicker. Sprinkle the grated zucchini with some salt, and let it sit about 10 minutes. Then, squeeze it out with a dish towel to draw out the extra moisture. We don't want soggy zucchini! IMG_1187 Mix the grated zucchini with a couple eggs and some grated mozzarella, cheddar, and Parmesan cheeses. You can use whatever cheese you have on hand. Spread it into a 9x13-inch baking pan, and bake about 20 minutes at 400*F until golden browned and a little crispy. IMG_1189 Then, top with pizza sauce and all your favorite pizza toppings. I left a skinny portion with just cheese for my 8-month old, and loaded the rest up with pepperoni, olives, and mushrooms. Bake an additional 15 minutes until golden brown and bubbly. I topped it with some fresh basil from the garden for a pop of fresh flavor. IMG_1191 All the flavor of pizza, with none of the carbs. This is a great dish for those on low-carb or gluten-free diets. Enjoy!

Zucchini Pizza Casserole

Servings/Yield: 4-6 servings

  • 6 cups grated zucchini
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • 2 cups grated mozzarella cheese, divided
  • 2 cups grated cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 cup pizza sauce
  • your favorite pizza toppings!


1. Preheat oven to 400*F.

2. Place 6 cups grated zucchini in a bowl and toss with salt. Let sit 10 minutes to draw out the extra moisture. Squeeze as dry as possible with a hand towel. Combine grated zucchini with pepper, 1 cup mozzarella cheese, 1 cup cheddar cheese, Parmesan cheese, and eggs. Spread into greased 9x13-inch baking dish.

3. Bake zucchini crust in 400*F oven for 20 minutes until golden brown. Top with pizza sauce, remaining cheese, and your favorite pizza toppings. Bake an additional 15 minutes until golden brown and bubbly. Let cool 5 minutes before cutting into squares to serve.

Source: adapted from Lauren's Latest 

Broccoli Slaw

We are getting ready to go on a family vacation with my parents up to Door County, Wisconsin. We leave for the last week of July, and couldn't be more excited! Door County is a peninsula on Lake Michigan, and full of cute little towns with lots of shopping, dining, and outdoor activities for the whole family. They are known for their cherries, and there are several little markets with all sorts of fresh cherries and cherry goodies available to purchase. One of our favorite markets makes the best cherry salsa, and they also make cherry wine, cherry bbq sauce, cherry marinades, cherry salad dressings, and all sorts of cherry jams & jellies. The employees always send us home with a bunch of recipes that use their yummy products, and this tasty Broccoli Slaw was one we tried out a few years ago. broccoli1 The original recipe called for their delicious cherry poppyseed dressing. Well, I wasn't about to pour the majority of my $7.95 bottle of cherry poppyseed dressing into coleslaw, so I made some improvisations. This slaw is a great combination of crisp veggies & chewy dried cherries, with a sweet dressing & salty sunflower seeds. It seems that my favorite recipes combine the sweet & salty flavors together... what can I say? I think it all stems from mixing my m&m's with the popcorn at the movies when I was a little kid. Mom taught me that one. broccoli2 It's a cinch to make, too. Just dump all your ingredients in a bowl - broccoli slaw, dried cherries, salted sunflower seeds, and green onions. Then, add your favorite creamy poppyseed dressing! Mix to combine, and serve cold.

Broccoli Slaw

  • 1 bag broccoli slaw
  • 5 green onions, sliced
  • 1 cup dried cherries
  • ½ cup sunflower seeds
  • ⅔-¾ cup creamy poppyseed dressing


Combine all ingredients in large bowl. Stir well. Store in refrigerator.
Source: adapted from Lautenbach's Orchard Country

Red (Velvet), White, & Blue(berry) Trifle

Imagine that... a red, white, & blue-themed dessert for 4th of July! It seems like everywhere I look, I see flag cakes, Jell-O salads, and fruit trays, all using the colors red, white, & blue.


Independence Day is coming right up, and this Red (Velvet), White, & Blue(berry) Trifle is perfect for your celebration. (And yes, it's totally a mouthful to say.) It's a little more elegant than your traditional flag cake, or angel food layered with strawberries and blueberries. Red velvet cake cubes are layered with a homemade whipped cream cheese mousse, decadent chocolate ganache, and fresh blueberries.

It can be made over the course of 1-2 days, leaving you plenty of time to rest & relax on the 4th.

Start with a red velvet cake. You can do homemade, but honestly, a mix does the trick. Once everything's combined together, you can't even tell!


Once it's baked & cooled, use a serrated knife to cut it into 1/2-inch cubes. You most likely won't need the whole cake, so as the chef, you get to enjoy the extras. ;)

Then, make the ganache. Bring a cup of heavy cream to a simmer, and pour it over 1 1/3 cups of semisweet or bittersweet chocolate chips. Let it sit 5 minutes, then stir until smooth and add a bit of corn syrup to give it that glossy finish. (You could also just use a jar of hot fudge sauce.)


You can do both the cake and ganache a day ahead. When you're ready to assemble your trifle, make the cream cheese mousse. Start by whipping 3 cups of heavy cream until stiff peaks form. (You could also just use a carton of Cool Whip.) Then, blend together some cream cheese, sugar, and vanilla until smooth. Carefully fold in the whipped cream until it's light & fluffy.


Now for the assembly. In a trifle bowl (or really big bowl), layer the cake cubes, then drizzle the ganache over them. Top with a sprinkle of mini chocolate chips and blueberries. Then, the cream cheese mousse. Repeat until you have used all the ingredients or reach the top of your bowl, whichever happens first. Store in the fridge until serving time!


This is such a fantastic dessert - the slightly tangy cream cheese mousse is a great contrast to the sweet cake and rich dark chocolate ganache. The blueberries add that pop of freshness (and of course, the blue color!)

Happy 4th of July!

Red (Velvet), White, & Blue(berry) Trifle

Servings/Yield: 10-12 servings

  • red velvet cake
  • For the cream cheese mousse
    • 16 oz cream cheese
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 3 cups heavy cream, whipped
  • For the ganache
    • 1⅓ cups semisweet chocolate chips
    • 1 cup heavy cream
    • 1 tablespoon corn syrup
  • mini chocolate chips
  • blueberries


1. For chocolate ganache, bring heavy cream to a simmer. Pour over semisweet chocolate chips in a bowl; let sit 5 minutes. Stir until smooth. Stir in corn syrup.

2. For cream cheese mousse, beat together cream cheese, sugar, and vanilla extract. Fold in whipped cream.

3. In trifle dish, layer red velvet cake cubes, chocolate ganache, mini chips, blueberries, and cream cheese mousse.

Source: original recipe

Grilled Caesar Salad (with Buffalo Chicken)

Caesar salad... on the grill! Say what?! Yes, Grilled Caesar Salad is a thing.


I know it sounds weird, but grilled romaine is seriously one of the best vegetables out there. If you haven't tried it, you're missing out! The lettuce just gets a little bit of char and wilts ever so slightly. It still has a bit of crunch, but all that smoky flavor from the grill.

I whipped up a homemade Caesar dressing to go with it, but you could easily use your favorite bottled dressing. Some grilled bread on the side took the place of croutons, and we added some grilled chicken thighs tossed in buffalo sauce to make it a heartier main dish.

To prep the lettuce for the grill, slice each romaine head lengthwise in half. You want there to be a flat side, so it will stay on the grill easier. Drizzle it with olive oil and season with salt and pepper.


Preheat the grill to medium-high, and throw the romaine halves on the grill for 1-2 minutes on each side. You want it to get just wilted, but still maintain a little crunch.


Top it off with your dressing (homemade or store bought) and Parmesan cheese and serve immediately. If you're wanting a main dish type salad, throw some chicken on the grill before you add the lettuce, and add that to the salad when it's finished. Yum!


You can cut the lettuce before serving, but I love the presentation of the whole romaine.

Try it as an appetizer salad, or try it as a main dish... spice up your salad by throwing your lettuce on the grill.

Grilled Caesar Salad

Servings/Yield: 4 servings

  • 2 heads romaine lettuce
  • grated parmesan cheese
  • 2-3 tablespoons olive oil
  • fresh bread, sliced
  • minced garlic, if desired
  • For the dressing:
    • 3 tablespoons plain Greek yogurt
    • 1 tablespoon minced garlic
    • 2 tablespoons Parmesan cheese
    • 1 tablespoon dijon mustard
    • 2 teaspoons red wine vinegar
    • 1 tablespoon anchovy paste
    • 2 tablespoons lemon juice
    • salt & pepper, to taste
    • ½ cup olive oil


1. Prepare dressing by combining all ingredients in the bowl of a food processor or blend. Blend until smooth and creamy.

2. For salads, cut romaine in half lengthwise. Drizzle each sliced side of the romaine with olive oil. Preheat grill to medium-high. Grill romaine 1-2 minutes on each side, just until slightly wilted.

3. Drizzle bread with olive oil and rub with garlic if desired. Grill until lightly toasted.

4. To serve, place a romaine half on a plate. Drizzle with dressing, and top with shaved parmesan cheese. Serve with grilled bread.

5. (For a hearty main dish, top with sliced grilled chicken. We like ours tossed in buffalo sauce!)

Source: adapted from How Sweet It Is

Bang Bang Shrimp with Slaw

One of my husband's favorite appetizers at pretty much any restaurant is Bang Bang Shrimp. It's served at several different chains (though usually with a slight variation on the name.) Crispy shrimp are tossed in a creamy, spicy sauce with an Asian kick. If you've ever had these shrimp, you know how easy it is to eat just one more!


My homemade version is on the healthier side - the shrimp are dusted with cornstarch and pan-fried in just a bit of canola oil, rather than deep-fried.


They're then tossed in a sauce made of light mayo, Asian chili sauce, and sriracha (for that spicy kick).



I served up the shrimp over an Asian-inspired slaw, with napa cabbage, green onions, cilantro, and cashews. This added a little extra veggie heft (healthy, yay!) My husband and I actually made an entire meal out of this, but it could easily serve as either an appetizer or main dish.


So delicious!


Bang Bang Shrimp with Slaw

Servings/Yield: 2-3 main dish servings, 4-6 appetizer servings

  • 5 tablespoons light mayonnaise
  • 2 tablespoons sweet Asian chili sauce
  • 2 teaspoons sriracha chili sauce
  • 5 cups thinly sliced napa cabbage
  • 2 cups thinly sliced butter lettuce
  • 2 cups thinly sliced red cabbage
  • 4 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ½ cup finely chopped cilantro
  • ½ cup chopped cashews
  • 1-lb raw shrimp, peeled & deveined
  • 2-4 tablespoons cornstarch
  • 1-2 tablespoons canola oil


1. For shrimp sauce, in a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha. Set aside.

2. For the slaw, combine napa cabbage, butter lettuce, red cabbage, and green onions in a large bowl. Toss with olive oil, balsamic vinegar, and honey until thoroughly combined. Set aside until serving time.

3. Toss shrimp with cornstarch. Heat a sauté pan over medium-high heat and coat with canola oil. Add shrimp in single layer, and cook 3 minutes until pink, flipping halfway between. If you don’t have room to cook all the shrimp at once, do it in two batches.

4. Toss shrimp with as much as the sauce as you desire. (I used about half and served with the remaining sauce on the side.)

5. To serve, top slaw with shrimp. Sprinkle with cilantro and chopped cashews.

Source: adapted from Skinnytaste

Blueberry Muffin Smoothies

Every time I go grocery shopping at Chief, I have to very carefully weave my way from the produce section through the specialty cheese & wine section to get to the rest of the store. (Avoiding the bakery!) You'd think that since I am a baker by trade, that the Chief bakery wouldn't hold any temptations... but have you ever seen the giant rack of JUMBO muffins?! They are so irresistible! Moist and soft, and full of mix-ins. My favorite is the Blueberry or Lemon Poppyseed, and my hubby loves the Pistachio. (I can't get past the green color of that one...) IMG_0679 Anyway, we splurged this week and picked up a few packs to share with our Sunday School class at church... and unfortunately (fortunately?) we ended up with a 4-pack to take home. While I love these muffins, they probably aren't the best choice for my intentions to eat healthier. IMG_0681 Luckily this Blueberry Muffin Smoothie is a great choice! While I can't say it replicates those bakery-style muffins exactly, it surprisingly tastes like a blueberry muffin, and is very filling as well. With over 16 grams of protein and a serving of dairy and two servings of fruit, this smoothie is a great way to start your day. Frozen blueberries are combined with milk, Greek yogurt, banana, oats, and lemon zest and whizzed to a frosty perfection. IMG_0680 It's super easy to make - just plop all your ingredients in a blender, and blend until smooth! Drink up! IMG_0683

Blueberry Muffin Smoothie 

Yield: 1 smoothie

  • ½ cup milk
  • 4-6oz container vanilla Greek yogurt
  • ½ cup frozen blueberries
  • ½ frozen banana
  • ¼ cup oats
  • ¼ teaspoon lemon zest
  • 5-6 ice cubes


Combine all ingredients in a blender. Blend until very smooth.

Source: from Iowa Girl Eats

Loaded Sweet Potato Nachos

My husband and I have decided to start eating a bit healthier... we have been both lacking energy, and too often we turn to sugar for quick fuel. Which gives us energy for a short period, but then CRASH! We looked into doing the Whole 30 plan, but I'm not sure I can completely give up all grains, dairy, and sugar! So, our solution is simply this - incorporate more fruits, vegetables, and whole foods into our diet on a daily basis, and get rid of as much processed stuff as we can. I stumbled upon a recipe for Loaded Sweet Potato Nachos, and decided to give it a try. Sweet potato rounds are roasted until crispy, then topped with all your favorite nacho toppings. We kept it meatless, and went with black beans, cheese, avocado, green onions, and cilantro. IMG_0616 I'm not going to lie, I was pretty hesitant. We both figured we'd be looking for a bowl of cereal or a grilled cheese after this meal. But it was a hit! The sweet potatoes are seasoned with Mexican spices, and while they don't get as crispy as regular tortilla chips, they're pretty darn close! If you like sweet potato fries, you'll love this version of nachos. Start with your sweet potatoes. Slice them as thin as you can, and toss them with olive oil, salt, pepper, chili powder, cumin, and cayenne. Spread them into a single layer on a baking sheet or two. [caption id="attachment_4602" align="aligncenter" width="331"]Before roasting Before roasting[/caption] Roast them at 400*F for 20 minutes; then flip and roast an additional 10-15 minutes, until the potato rounds are crispy. [caption id="attachment_4603" align="aligncenter" width="310"]IMG_0614 After roasting[/caption] Top with the cheese and black beans, and roast another 5-7 minutes until the cheese melts. (Seasoned ground beef or pulled chicken would also be really good here.) [caption id="attachment_4604" align="aligncenter" width="288"]Lots of cheese please! Lots of cheese please![/caption] Top with green onions, cilantro, and avocado. Serve with salsa and sour cream! [caption id="attachment_4606" align="aligncenter" width="360"]IMG_0618 Salsa & sour cream[/caption]

Loaded Sweet Potato Nachos

Yield: 2-3 main dish servings

  • 3 large sweet potatoes, sliced into 1/4-inch rounds
  • 2-3 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½-1 teaspoon chili powder
  • ¼-½ teaspoon cayenne pepper
  • ½-1 teaspoon cumin
  • 1 cup black beans, rinsed & drained
  • 1½-2 cups freshly grated cheese, (cheddar, mozzarella, or monterey jack)
  • 1 small avocado, diced
  • 2-3 green onions, diced
  • ½ cup minced fresh cilantro
  • sour cream, for serving
  • salsa, for serving


1. Preheat oven to 400*F. Toss sweet potatoes with olive oil and seasonings. Spread into a single layer on a baking sheet (or two). Roast in preheated oven for 20 minutes. Flip; roast an additional 10-15 minutes until crispy.

2. Combine all sweet potato rounds onto one baking sheet. Top with black beans and cheese; roast another 5-7 minutes until cheese melts.

3. Remove from oven, and top with avocado, green onions, and cilantro. Serve with sour cream and salsa.

 Source: adapted from Two Peas and their Pod


Colossal Stuffed Burger

Summer is right around the corner, and that means it's time to bust out the grill! My husband and I went for a nice walk  around the neighborhood and it seemed like EVERYONE was grilling something... steak, burgers, hot dogs, etc. You name it, we smelled it! IMG_0510 We christened our grill for the season last week with this Colossal Stuffed Burger. This is a fun twist on a traditional burger - it's actually a giant 2-pound burger designed to feed everyone. (Well, around 4-6 people.) What a fun way to entertain! IMG_0514 It's got a bit of Italian flavor, as it's stuffed with caramelized mushrooms and mozzarella cheese and served up on a giant loaf of sweet bread. I wouldn't normally think to pair Italian with a burger, but it really worked, and we "mmmm'd" through the whole meal. Start with your mushrooms. Simply sauté a package of sliced mushrooms in some butter until golden brown. While your mushrooms are cooking, prepare the beef mixture. Just a mix of ground beef, grated Parmesan, Italian seasoning, garlic salt, and soy sauce. Divide it in two, and then shape each into a jumbo patty. It should be 8-10 inches in diameter and about 1 inch thick. To assemble the giant burger, spread a bit of tomato paste over one patty. Top with the mushrooms and some grated mozzarella. Then, cover with the remaining patty and pinch the edges to seal. PicMonkey Collage Very carefully, slide the patty onto a grill preheated to medium. Cook 25-35 minutes, until the meat is done to your liking. (I used a meat thermometer and pulled it off once it hit 155-160*F.) IMG_0503 IMG_0507 Let it rest for a few minutes, then serve it up on a split round loaf of sweet bread with some mixed greens. Cut into wedges and serve. IMG_0509 Check out that cheese! YUM! IMG_0516

Colossal Stuffed Burger

Yield: 4-6 servings

  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 2 lbs ground beef
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic salt
  • 1 teaspoon soy sauce
  • ¼ cup tomato paste
  • 8-oz package sliced fresh mushrooms
  • 1 cup shredded mozzarella cheese
  • 1 round loaf Hawaiian sweet bread
  • torn mixed greens


1. Melt butter in a skillet over medium heat. Add mushrooms and salt; cook 5-10 minutes until golden brown and caramelized.

2. Meanwhile, combine beef with Parmesan cheese, Italian seasoning, garlic salt, and soy sauce in a bowl. Mix until combined. Divide into two equal portions. Pat each into an 8-10 inch jumbo burger patty about 1-inch thick.

3. Place one of the burger patties on a plate. Spread tomato sauce over center of patty, leaving a 1-inch border. Top with sautéed mushrooms and mozzarella cheese. Cover with remaining burger patty, pinching edges to seal.

4. Grill over medium heat, 25-35 minutes until meat is done (cooked to 160*F). Remove from grill.

5. Meanwhile, split Hawaiian loaf in half and broil until lightly toasted. Assemble burger, topping with mixed greens. Cut into wedges to serve.

Source: adapted from Better Homes & Garden 'Our Best Recipes'

Italian Chopped Salad

Happy late Mother's Day to all the moms and mom-like figures out there... hope you enjoyed your day! I celebrated my 1st Mother's Day with my little family. My hubby got my favorite breakfast (chocolate sprinkle donuts!) and we spent a lot of time outside in the gorgeous weather. I'll admit, it was almost a bit hot outside, though I won't complain. (I complained so much during the cold winter that I told myself I'm not allowed to complain about any amount of heat. Bring it on!) IMG_0382 Salads are a nice refreshing meal when it's warmer outside... something about the crisp veggies and tangy dressing is perfect when the temps start to climb. Italian Chopped Salad takes your favorite Italian ingredients and flavors - cheese, salami, roasted peppers - and combines them all in a crisp salad tossed in a homemade vinaigrette. There are a few elements to the salad, but once you have them all prepped, it's a really quick meal. Here's a run-down of the prep work.
  • Prep the chickpeas. (Toss with oil, lemon juice, oregano, and red pepper flakes.)
  • Shred the cheese. (Gouda is an excellent choice here.)
  • Slice/dice the red onion, peppers, and salami.
  • Make the dressing.
Then just toss the dressing with the lettuce, and top with the fun stuff! IMG_0379 Perfect served with a loaf of crusty bread. (Because eating a salad justifies eating a whole loaf of bread, in my opinion...) IMG_0380

Italian Chopped Salad

Yield: 2-3 servings as a main dish; 4-6 servings as a side dish

  • For the chickpeas:
    • 14-oz can chickpeas
    • 2 teaspoons olive oil
    • 2 teaspoons lemon juice
    • ½ teaspoon oregano
    • ¼ teaspoon red pepper flakes
    • salt & fresh ground pepper, to taste
  • For the dressing:
    • 3 tablespoons olive oil
    • tablespoons balsamic vinegar
    • tablespoons red wine vinegar
    • salt & fresh ground pepper, to taste
  • For the salad:
    • 4-5 cups baby spinach
    • 4-5 cups chopped romaine
    • ½ cup diced red onion
    • 1 jar roasted red peppers, thinly sliced
    • 1-2 cups freshly grated smoked gouda cheese
    • 4-5 oz Italian salami, thinly sliced and/or diced
    • seasoned chickpeas (from above)
    • dressing (from above)


1. For chickpeas, combine chickpeas with olive oil, lemon juice, oregano, red pepper, and salt & pepper. Toss to combine.

2. For the dressing, combine all ingredients in a small container or jar and shake until smooth.


For the salad, mix together spinach and romaine in large bowl. Toss with dressing. Top with red onion, peppers, gouda, salami, and chickpeas.

Source: adapted from Annie's Eats