Italian Salad Mix Food

ITALIAN SALAD DRESSING MIX

Steps:

• Mix ingredients and store in an air-tight container.
• Will keep for several months.
• To use in an oil-and-vinegar dressing: Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a combination of oils to equal this amount) in a covered container.
• Shake vigorously.
• To use with mayonnaise or yogurt as a salad dressing: Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered container.
• Shake vigorously.
• To use with mayonnaise, yogurt or sour cream as a dip: Mix 1 Tbsp mix with 1/4 cup of spread.
• (You can also add some Dijon mustard and other herbs to your preference.) Serve with raw vegetables.

ITALIAN MIXED SALAD

Steps:

• Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.
• Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ITALIAN SALAD

Steps:

• In a bowl, whisk the first seven ingredients; set aside. In a large bowl, combine the lettuce, onions, celery, mozzarella cheese, olives and tomato. Just before serving, add the dressing and toss. Sprinkle with Parmesan cheese.

QUICK ITALIAN SALAD

Steps:

• For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
• For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

SIMPLE ITALIAN SALAD

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.

ITALIAN SALAD MIX

Steps:

• Mix all the ingredients, except the oil.
• Add the oil and mix well.
• Refrigerate for 4 days before using.
• Serve on green salad and top with anchovies and artichokes.

ITALIAN DELI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
• Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
• Before serving, add some or all of the remaining dressing.