The Big Italian Salad
I love a big salad—one loaded with all of the things. After a busy weekend, I was craving a bowl full of fresh, real, and satisfying food. This salad was just that. It really did fill me up and give me energy to continue on with my day. Now I am excited to be sharing the recipe with you all!
One of my biggest pet peeves is ordering a “garden salad” at a restaurant and being disappointed. It is the worst—seeing the waiter come out with a dish consisting of sad-looking romaine, two cherry tomatoes, a couple stale croutons and 3 onion slices. This is why people don’t like salads—and this salad recipe is not that.
My Italian salad recipe that I am sharing with you is loaded with flavor and healthy nutrients to keep your body going. The textures vary and the colors are so vibrant that this salad will be hard to resist! Finally, you will not be hungry after eating this for a meal—throw a side of toast with it if you must, but I promise, this salad is not skimpy.
If you give this salad a try, be sure to post a pic on Instagram and tag me @thelocalsprout so I can see your delicious food! Happy salad-making everyone!
- 3 white potatoes, diced into ½ inch cubes
- salt and pepper to taste
- 1 medium-sized red onion, finely sliced
- 1 Tbsp. balsamic vinegar
- ½ tsp avocado oil
- 2 cooked chicken breasts, sliced into strips*
- 1 cup quartered artichoke hearts
- ½ cup sun-dried tomatoes, roughly chopped
- ¼ cup pepitas (pumpkin seeds)
- 6 cups baby spinach or other leafy green
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 Tbsp. grainy dijon mustard (ensure gf for gluten free eaters)
- ½ tsp honey
- ¼ tsp salt
- 1 tsp garlic, finely chopped
- pinch black pepper
- 1 Tbsp. water
- Place all ingredients in high-speed blender. Blend on high for about 30 seconds, scrape sides and blend for another 10 seconds, or until smooth and creamy. Store dressing in a glass container in refrigerator until ready to serve.
- Preheat oven to 400 degrees F.
- Lightly grease one large baking sheet. Spread out the potatoes and sprinkle with salt and pepper to taste.
- On a second baking sheet, spread out the red onion and toss with balsamic vinegar and avocado oil.
- Place baking sheets in oven and cook for about 20 minutes, flipping potatoes and tossing onion halfway through. Onions will be wiggly and translucent, potatoes should be soft and golden-brown. Remove from oven and set aside.
- To serve, arrange all ingredients over the spinach and toss with honey-mustard dressing. Save leftovers in airtight container in refrigerator for up to 2 days, though best served fresh.