Italian Chopped Salad with Balsamic Vinaigrette

Instructions

1. Chop lettuce. Halve cherry tomatoes and thinly slice red onion. Pit olives, if needed. Slice roasted bell peppers and pepperoncini, if needed. Drain artichoke hearts and roughly chop. Drain and rinse kidney beans. Cube mozzarella cheese.
2. In a large bowl place romaine lettuce, spinach, tomatoes, red onion, and shredded carrots. Toss to combine.
3. Add olives, roasted peppers, pepperoncini, artichoke hearts, kidney beans, and mozzarella cheese. Gently toss.
4. In a medium-sized mixing bowl, combine balsamic vinegar, dijon mustard, thyme, oregano, honey, salt, and pepper. Whisk to combine.
5. Continue whisking while slowly drizzling olive oil into mixture. Whisk until olive oil is completely incorporated. Taste and adjust seasoning.
6. Pour dressing into a serving bowl or mason jar.
7. Serve salad with dressing on the side and sunflower seeds for sprinkling over.