Paleo Italian Salad

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This paleo Italian salad is one of my very favorite paleo salads: loaded with radicchio, roasted garlic, olives, bright and spicy peperoncinis, salami, sun-dried tomatoes, and more. Such a great paleo dinner, paleo salad, or paleo side dish! Seriously, this paleo Italian salad will become a staple in your meal plan.

Paleo Italian Salad

Recipe by JadeCourse: MainCuisine: AmericanDifficulty: Easy
Prep time

20

minutes

Paleo Italian Salad
Contest alert! Chef’d is giving away 52 meal kits, and I really think you should enter. How much easier can dinner get?! On top of that, everyone who enters gets 10% off an order from Chef’d. Click here to check it out!
This paleo Italian salad is one of my very favorite paleo salads: loaded with radicchio, roasted garlic, olives, bright and spicy peperoncinis, salami, sun-dried tomatoes, and more. Such a great paleo dinner, paleo salad, or paleo side dish! Seriously, this paleo Italian salad will become a staple in your meal plan.
There’s only two types of salads I really can’t resist: the steakhouse style steak salad, smothered with garlicky ranch dressing, cucumbers, tomatoes (and you know, in general… croutons). Rich and super filling, I crave this salad regularly, loving how the tender and juicy steak works with the crisp lettuce, all topped off with an herbaceous, creamy sauce. And when I’m on a Whole30 (like, hey!, right now), a steakhouse style steak salad is a fantastic weeknight dinner. Sear the steak, wash and chop a few things, and done.

Ingredients

  • 1/2 cup avocado oil or extra virgin olive oil

  • 2 tablespoons mayonnaise

  • 3 tablespoons red wine vinegar

  • 2 garlic cloves , minced

  • 1/4-1/2 teaspoons salt

  • 1/4 teaspoon black pepper

  • 2 teaspoons Italian seasoning

  • For Salad:

  • 1 head radicchio , chopped, about 4 cups

  • 1 romaine heart , stem cut off and sliced thin

  • 1/4 cup sliced red onion

  • 1/2 cup grape tomatoes , halved

  • 1/4 cup kalamata olives , pitted and sliced

  • 1/4 cup black olives , pitted and sliced

  • 1/2-3/4 cup Italian dry salami , sliced

  • 1/4 cup sun-dried tomatoes , sliced

  • 2/3 cup Mezzetta Peperoncini , stemmed, deseeded and sliced

  • 2-4 medium-boiled eggs , diced

  • 1/4 cup chopped marinated artichoke hearts

  • 1/4 cup chopped roasted garlic cloves

Directions

  • Make Dressing
  • Combine all ingredients in a food processor and blend until very smooth. Or combine all ingredients in a medium bowl and whisk until emulsified and well-blended.
  • Make Salad
  • In a large bowl, combine all ingredients. Pour salad dressing over, a little at a time, and toss with tongs until well coated. Serve immediately.

Notes

  • Source: 40aprons.com

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