Antipasti Salad

Learn how to make this full flavor packed high protein salad straight from Italy.

1 small head radicchio rough chopped
3 cups romaine lettuce roughly chopped
14 ounce can Garbonzo or Cannelini Beans
1 can albacore tuna, drained, optional
14-ounce can artichoke hearts in water, drained
1 cup Kalamata olives
1/2 cup roasted peppers
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4–1/2 cup basil, chopped
Italian Dressing:
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tsp Dijon mustard
1 finely minced garlic clove
1/2 teaspoon maple or honey (optional- see notes)
1 teaspoon Italian seasoning (or dried oregano)
1/4 tsp salt, more to taste
1/2 tsp pepper
pinch chili flakes
INSTRUCTIONS

With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it.
Drain the artichoke hearts in a colander, then cut them into quarters.
To the bowl of dressing, add the radicchio and romaine lettuce.
Top with the beans, tuna, peppers, tomatoes, onion, artichoke hearts, and olives.
Season with a pinch of salt and the black pepper.
Toss to fully combine and ensure the salad is evenly coated in the dressing.
Serve right away.