Italian Chopped Salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 8 servings as a main dish, 16 servings as a side dish

Flavorful and hearty, this Italian Chopped Salad has all of the great flavors of Italy in one huge salad!

INGREDIENTS

Dressing
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon dry Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 cup olive oil 
  
  
Salad
• 1 cup ditalini pasta
• 3 cups chopped romaine hearts
• 1 can (15 oz) chickpeas, drained
• 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
• 1 cup grape tomatoes, quartered
• 1 cup cubed salami
• 1 cup cubed Provolone
• 3/4 cup chopped cucumber
• 1/2 cup mini pepperoni
• 1/2 cup sliced green onions
• Pepperoncini peppers
• INSTRUCTIONS
1. To make the dressing, combine the vinegar, honey, mustard, seasoning and garlic in a blender. Season with salt and pepper. Blend to combine. Slowly stream in the olive oil to emulsify. Alternately, add all the ingredients to a jar and shake until completely combined slightly thickened.
2. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and cool.
3. In a large bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami, provolone, cucumber, pepperoni and green onions. Add in the cooled pasta. Add in the dressing and toss to coat.
4. Serve the salad topped with a few whole pepperoncini peppers.

Original Source: Taste and Tell

Easy Blender Crepes

Ingredients

2 cups milk

1 1/2 cups flour

3 Tbsp melted butter

3 Tbsp sugar

2 eggs

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp salt

Additional butter for cooking

Filling

8oz cream cheese softened

1 tsp lemon extract, or 1 tsp fresh lemon zest

1/4 cup powdered sugar

Instructions

Starting with the milk add all the ingredients to a blender and mix on low speed until it is perfectly smooth. Do not over blend because the mixture will become to liquidy and not set up properly. Heat a pancake skillet or a large skillet to medium high, melt a tad of butter and then pour batter about 1/8 of a cup at a time.  Quickly spread batter with the back of a spoon into a thin circle. If you want larger crepes use about 1/4 cup of batter. On a counter skillet you can usually do four at a time, in a large pan you can do 2-3 small ones . As soon as the batter looks dry, about one minute, flip and cook the other side also about one minute. Crepes cook very quickly. Continue this process until all the batter is gone. This batter makes 18-22 small crepes, or 10- 12 large ones.

To make the filling just mix all the filling ingredients into a medium bowl with a fork. Serve with fresh berries or whipped cream. Enjoy! 

Chicken Pesto Sandwich

INGREDIENTS

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette or ciabatta, cut into 3-4 equal pieces, Optional: toasted
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving or Sun-dried tomatoes.
• 8 ounces mozzarella, sliced
FOR THE BASIL PESTO
• 3/4 cup fresh basil leaves
• 2 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

INSTRUCTIONS

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
• Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. Serves 4-6 people.

Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!

Original Source: Pinterest