ITALIAN SALAD DRESSING
This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!
Provided by Bev I Am
Categories Salad Dressings
Time 2m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bottle.
- Shake to blend.
- Allow flavors to blend about an hour or so, Will even be more flavorful the following day. Be sure to refrigerate any leftovers.
- Makes about 1 cup.
Nutrition Facts : Calories 375.8, Fat 41, SaturatedFat 5.4, Cholesterol 0.4, Sodium 879.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.2
BIG ITALIAN SALAD
This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!
Provided by Jennifer Segal
Categories Salads
Yield 6
Number Of Ingredients 16
Steps:
- Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
- Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
- Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
- Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.
Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg
SIMPLE ITALIAN SALAD
Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.
Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
HOMEMADE ITALIAN SALAD DRESSING
Make and share this Homemade Italian Salad Dressing recipe from Food.com.
Provided by Darlene Summers
Categories Salad Dressings
Time 10m
Yield 1 1/3 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly.
- Let stand at least 2 hours to blend seasonings.
- Shake well before using.
- Wonderful on Italian lettuce salad.
HOMEMADE ITALIAN DRESSING
This zesty homemade Italian dressing recipe is full of flavor and easy to make at home! This one will become a go-to on first taste.
Provided by Sonja
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt.
- Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Nutrition Facts : ServingSize 2 tablespoons, Calories 184 calories, Sugar 1 g, Sodium 0.2 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 1.1 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
ITALIAN PASTA SALAD WITH HOMEMADE ITALIAN DRESSING
Steps:
- Place Dressing ingredients in a jar and shake well.
- Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
- Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.
Nutrition Facts : ServingSize 204 g, Calories 430 kcal
ITALIAN RESTAURANT-STYLE DRESSING
This salad dressing recipe is similar to one that is served at a popular Italian restaurant chain.
Provided by Barb
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 10.3 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 1195.1 mg, Sugar 0.1 g
CREAMY ITALIAN DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup dresssing
Number Of Ingredients 11
Steps:
- Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)
ICEBERG SALAD WITH ITALIAN DRESSING
If this brings back memories of the "house salad" from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Provided by Chris Morocco
Categories Bon Appétit Salad Mozzarella Onion Oregano
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
- Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you'll probably have some extra) and top with more black pepper.
BASIC ITALIAN SALAD DRESSING
This Basic Italian Salad dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.
Provided by Sue Ann Scarcia-Barry
Categories Garlic Herb No-Cook Quick & Easy Salad Dressing Bon Appétit Pennsylvania
Yield Makes about 1/2 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
ITALIAN RESTAURANT-STYLE SALAD DRESSING I
This salad dressing is similar to the one served at a popular Italian restaurant chain.
Provided by Colleen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 13h25m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the salad dressing, garlic, basil, oregano and sugar. Refrigerate for 24 hours and serve chilled.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 5.5 g, Fat 4.7 g, Fiber 0.1 g, SaturatedFat 0.5 g, Sodium 233.4 mg, Sugar 4.4 g
LUCALI SALAD
Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It's what he calls a "bottom of the bowl" salad, reminiscent of what's left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that's been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don't need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
- Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
- Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
- Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
- Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 45 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 684 milligrams, Sugar 5 grams
ZESTY HOMEMADE ITALIAN DRESSING
Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.
Provided by Jennifer Segal
Categories Salads
Yield Makes 1 ⅓ cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.
Nutrition Facts : ServingSize 2 tablespoons, Calories 155, Fat 16 g, Carbohydrate 3 g, Protein 0 g, SaturatedFat 2 g, Sugar 2 g, Fiber 0 g, Sodium 151 mg, Cholesterol 0 mg
ITALIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup dresssing
Number Of Ingredients 7
Steps:
- Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)
ITALIAN GARDEN SALAD
Put your farmers' market finds to good use with our Italian Garden Salad recipe, made with olives, zucchini and red pepper. Add some grilled chicken to this Healthy Living garden salad if you're looking for some extra oomph.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss greens with vegetables and olives in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
THE BEST EVER CLASSIC ITALIAN SALAD DRESSING
Steps:
- Choose the vinegar you want for the base of your Italian dressing and pour into a salad dressing carafe.
- Add olive oil, garlic, and dried seasonings. Shake and it's ready to serve.
SIMPLE ITALIAN SALAD DRESSING
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a glass jar with a screw-on lid or another container with a tight-fitting lid.
- Tighten the lid and shake vigorously for 1 minute.
- Serve immediately or refrigerate. Enjoy!
Nutrition Facts : Calories 182 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 49 mg, Sugar 0 g, Fat 20 g, ServingSize 2 cups (16 servings), UnsaturatedFat 0 g
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