If you are in the Columbus area and haven’t checked out Piada Italian Street Food yet, you are missing out. It’s a totally delicious selection of pasta, piadas (wraps), and salads. Think of it like an Italian Chipotle serving scrumptious, affordable and healthy meals in a modern and fresh dining space.
Anyway, I”ve become completely OBSESSED over their salads (and trust me, “obsessed” and “salad” are not often used together in my vocabulary). Over the weekend, I was craving a salad and decided to recreate my Piada salad at home. Here’s how you can try it, too. The amount below made enough for a few salads for me… but I like big salads. :)
Ingredients
- 4 c spinach and/or mixed greens
- 1/2 c peppadew peppers
- 1 zucchini
- 1 red pepper
- 1 green pepper
- 1 red onion
- 1/2 c mushrooms
- 2 tbs balsamic vinegar
- 1/2 c olive oil
- Pinch of salt and pepper
How To Make
- Wash your greens and arrange them on a big plate. Set aside.
- Slice the zucchini, peppadew ppers, red peppers, green peppers and mushrooms. Chop the onion.
- Sauté the vegetables over medium high heat with a little olive oil (I used about a 1/4 cup). Towards the end of the cooking, add your peppadew peppers to the vegetables and let them sauté for just a minute or two.
- You can also grill a chicken breast to add to your salad if you want too.
- Add your vegetables and chicken to your bed of spinach and mixed greens.
- Mix together 2 tbs and 1/4 cup of olive oil with the salt and pepper to create a basic balsamic vinaigrette. You can feel free to add more or less vinegar to give it a little more tang… I usually follow about a 3:1 ratio of oil to vinegar. Drizzle over your salad.
Enjoy!
