Chopped Salad with Red Wine Vinaigrette


  • ½ pound cooked and chilled ditalini pasta
  • 2 heads of minced romaine lettuce
  • 1 head of minced Boston bibb lettuce
  • 3 peeled and shredded carrots
  • 1 cup of small diced tomatoes
  • ½ cup of peeled and small diced yellow onion
  • ½ cup of seeded and small diced red bell peppers
  • 1 cup of small diced celery
  • 1 cup of shredded Parmesan cheese
  • ½ cup of sunflower seeds
  • 2 tablespoons of chopped fresh chives
  • 2 tablespoons of chopped fresh basil
  • 1 teaspoon of garlic powder
  • 1 tablespoon of sugar
  • ¼ teaspoon of dry oregano
  • ½ cup of red wine vinegar
  • ¼ cup of red wine
  • ¾ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste

In a large bowl mix together the first 12 ingredients with salt and pepper until combined and keep cool.

Next, whisk together the garlic powder, sugar, oregano, red wine vinegar, red wine, olive oil, and salt and pepper until combined and dress the chopped salad with the desired amount of vinaigrette. Season the salad with salt and pepper and toss.

Serve in a bowl or in a container for on the go.

Optional Additional Toppings: small diced cucumber, bacon bits, diced cooked chicken