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Italian Chopped Salad


  • 1 Head Iceberg Lettuce, quartered
  • ½ Cup Almonds, dry-roasted or smoked
  • 1 Cup Canned Artichoke Hearts (packed in water), drained
  • 4 Pieces Roasted Red Pepper, drained
  • 8 Ounces Fresh Smoked Turkey Breast (not deli slices)
  • ½ Cup Sun-Dried Tomatoes (not oil-packed)
  • 1 Small Red Onion
  • 1 ½ Cups Chickpeas, rinsed and drained
  • 1 ⅓ Tablespoons Olive Oil
  • 1 ⅓ Tablespoons Red Wine Vinegar
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Dried Oregano
  • ⅔ Teaspoon Salt
  • ⅔ Teaspoon Ground Pepper
  • 1 Clove Garlic


Steps to Prepare

  1. Prepare the Oregano Dressing by combining olive oil, red wine vinegar, lemon juice, dried oregano, salt, pepper, and minced garlic in the NutriBullet or whisked in a bowl. Set aside.
  2. Assemble Veggie Bullet Shooter with the Slicer Blade facing up. Place a medium-sized bowl underneath the dispenser and a large salad bowl nearby.
  3. Shred the lettuce through the Slicer Blade and into the medium bowl, then transfer to the large salad bowl. Repeat for almonds, artichoke hearts, and roasted red peppers.
  4. Unhinge the Veggie Bullet and flip the blade so that the Shredder Blade is facing up. Secure the lid, then shred turkey breast, sun-dried tomatoes, and onion/shallot into the medium bowl.
  5. Add to the large salad bowl with the other ingredients, along with the drained chickpeas and Oregano Dressing. Toss to combine.
  6. Enjoy!