Italian Chopped Salad

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A delectable medley of flavors and textures. This salad becomes more delicious when marinated overnight— ideal for a make-ahead lunch. Add extra pepperoncini peppers if you prefer a spicy dish.

Course: Salad

Keyword: bento, cauliflower, chopped, Italian, lunch, pepperoncini, salad, spring 2019, summer sausage

Servings:

Calories: 445kcal

Author: Genevieve Doll

Ingredients

3 cups bite-sized cauliflower florets
½ medium cucumber
1 (15-ounce) can cannellini beans
6 ounces summer sausage, small dice
½ cup chopped marinated artichokes
½ cup chopped green olives
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons chopped pepperoncini peppers
1 teaspoon salt
Freshly ground pepper

Instructions

Place 2 inches of water and a steamer basket in a medium pot. Add cauliflower. Cover, and bring to a simmer. Cook 7 minutes, until barely tender. Transfer cauliflower to a bowl to cool slightly.
Quarter cucumber lengthwise, and slice into ½-inch pieces.
Combine all ingredients in a large bowl. Adjust flavors to taste.

Notes

This lunch is served in a BUILT NY gourmet bento glass single compartment with stainless steel utensils set.

To save time, purchase cauliflower florets instead of a whole cauliflower. Slice if needed to ensure bite-sized pieces.

Nutrition