Italian Salad Mix Food

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.

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.

ITALIAN PIZZERIA SALAD

Steps:

• For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
• For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
• When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

SUPER ITALIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

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 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.

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.

SPICY ITALIAN SALAD

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.

BASIC ITALIAN SALAD DRESSING

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 DRESSING MIX

Steps:

• In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
• To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

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.

FRENCH-ITALIAN SALAD DRESSING MIX

Steps:

• Mix all the dry ingredients together.
• Keep in airtight package until ready to use (The dressing is intended so that you can make several "packets" to keep on hand. The "packet" refers to one recipe of the seasoning mix)
• Can be stored for up to 6 months.
• When salad dressing is needed, combine 1 packet of mix with oil, viegar and ketchup in a blender at high speed for about 7 seconds.
• Pour into a 2-cup container with tight fitting lid and allow to stand at room temperature for about 5 hours.
• Refrigerate 30 minutes before serving.
• Pour over salad and enjoy.

ITALIAN SALAD DRESSING MIX

Steps:

• Combine all in a container with a tight fitting lid and shake.
• For salad dressing,combine 1 1/2 tbsp mix with1/4 cup vinegar,2 1/2 tbsp water and 3/4 cup oil in a bottle with a lid and shake.
• Let stand 1 hour to blend.