Hearty Italian Salad Food

HEARTY ITALIAN SALAD

Hearty Italian Salad image

Meat lovers won't be able to resist my antipasto-inspired salad that eats like a meal. Just add bread and dipping oil. -Melissa Jelinek, Apple Valley, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 cups ready-to-serve salad greens
8 slices deli pastrami, cut into strips
2 cups cubed fully cooked ham
1 cup shredded Italian cheese blend
4 plum tomatoes, chopped
1/2 cup Italian salad dressing
Seasoned salad croutons, sliced ripe olives and sliced pepperoncini

Steps:

Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.

Nutrition Facts : Calories 309 calories, Fat 15g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 1775mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

SPICY ITALIAN SALAD

Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories Salad Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g

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