Chopped Salad

• 4 cups chopped romaine lettuce
• 3 cups chopped radicchio
• 15 ounce can chickpeas, drained and rinsed
• 1/2 cup sunflower seeds
• 4 ounces assorted cured meat, sliced (such as mortadella, salami, pastrami, prosciutto)
• 1/4 cup chopped, fresh dill
• Dressing:
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 3 tablespoons strained, Greek yogurt
• 1.5 teaspoons sweet paprika
• 1/4 teaspoon sea salt
• Cracked black pepper
• Garnish:
• Feta cheese, crumbled
• Handful of olives, chopped
• Marinated piquillo peppers, thinly sliced

1. First, prepare the dressing. With a fork, whisk together the olive oil, red wine vinegar, yogurt, paprika and salt. Add cracked black pepper to taste.
2. Next, compose the salad. In a large mixing bowl, gently toss the romaine lettuce, radicchio, chickpeas, sunflower seeds, assorted meats and dill with the dressing.
3. Divide salad evenly among bowls and top with feta, olives and piquillo peppers, or serve family style with the garnishes in separate bowls on the side. Best served immediately.

romaine lettuce, radicchio, chickpeas, sunflower seeds, cured meat, dill, dressing, olive oil, red wine vinegar, yogurt, sweet paprika, salt, pepper, cheese, handful of olives, piquillo peppers

Taken from www.epicurious.com/recipes/member/views/chopped-salad-50181142 (may not work)