| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chopped Salad

1/2 cup T. Marzetti® Asiago Peppercorn Dressing

2 English cucumbers, peeled, seeded and diced
3 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/2 cup Kalamata olives, pitted and sliced
4 ounces crumbled blue or feta cheese
2 large romaine hearts, chopped

1. In a large bowl, combine all ingredients, add T. Marzetti Asiago Peppercorn Dressing and toss well.
2. Salad is best served same day it is made.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of T. Marzetti Company, member of The Association For Dressings and Sauces.

||| Save this Recipe on Delicious |||