Spicy Chopped Salad

Serve with Grilled Chicken Cutlet Parmigiana.


  • 2 cups giardiniera – Italian hot pickled vegetable salad (pepperoncini, cauliflower, carrots and celery, available on the Italian foods aisle at the market), drained and chopped
  • 2 hearts of romaine, chopped
  • 1/2 cup pitted good quality olives, any variety
  • 1/3 pound stick pepperoni or stick salami, diced
  • A handful of flat leaf parsley, chopped
  • 2 tablespoons red wine vinegar (eyeball it)
  • 3-4 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper


Combine the salad ingredients in a bowl and dress with the vinegar and EVOO (eyeball it), then season with salt and pepper, to taste.

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