Italian Leafy Green Salad Food

THE BEST ITALIAN GREEN SALAD

Steps:

• Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place the lettuce in a large bowl.
• If using the white part of the green onions, rinse and dry the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
• If you are using the 9 ounces of lettuce called for, you can just add the dressing ingredients one at a time to the salad and toss with two spoons to mix well.
• If you would rather make the dressing separately, add the dressing ingredients to a small bowl or container and whisk to combine. (If you have a lid on the container, you can shake it up to mix it.) Pour the mixed dressing onto the lettuce and toss well with two spoons. (Use less dressing if you have less than 9 ounces of lettuce.)
• Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it and eat it within a day or so.

ITALIAN LEAFY GREEN SALAD

Steps:

• In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
• Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

LEAFY GREENS WITH ITALIAN-STYLE CARAMELIZED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
• In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
• In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
• Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.

ITALIAN GREENS AND HERB SALAD

Steps:

• Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

CLASSIC FRENCH GREEN SALAD

Steps:

• Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
• Add in the Brie, if using.
• Pour over greens and toss until coated.

ITALIAN GREEN SALAD

Steps:

• Mix em up, dress it up.