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Paleo Italian Salad

Cheryl Malik, 40 Aprons
  • 20 minutes
  • Serves

INGREDIENTS

1/2 cup

avocado oil or extra virgin olive oil

2 tbsp

mayonnaise

3 tbsp

red wine vinegar

2

garlic cloves (, minced)

1 tsp

salt

1/4 tsp

black pepper

2 tsp

Italian seasoning

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 cup

Italian dry salami (, sliced)

1/4 cup

sun-dried tomatoes (, sliced)

2/3 cup

Mezzetta Peperoncini (, stemmed, deseeded and sliced)

2

medium-boiled eggs (, diced)

1/4 cup

chopped marinated artichoke hearts

1/4 cup

chopped roasted garlic cloves