Italian Salad With Lemon Vinaigrette Food

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE

Steps:

• Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
• Combine all of the Lemon Vinaigrette ingredients and whisk to combine
• Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
• Prepare all the other ingredients then add to the cool pasta. Stir to combine
• Refrigerate for at least 2-hours or overnight. Serve cold

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

ITALIAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Combine all salad ingredients in a large bowl. Toss to combine.
• Dress with Balsamic Vinaigrette.
• BALSAMIC VINAIGRETTE.
• Combine the vinegar, mustard, salt and pepper and chopped herbs in the bowl of a blender or food processor.
• Process on high speed until the mixture is well blended.
• With the motor running, carefully pour in the oil in a steady stream.
• Store in the refrigerator after use. (Vinaigrette will last about 2 weeks in the refrigerator.).

ENDIVE SALAD WITH LEMON VINAIGRETTE

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

CHOPPED SALAD WITH ITALIAN VINAIGRETTE

Steps:

• Vinaigrette:.
• Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
• Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
• Salad:.
• Mix all salad ingredients in large bowl.
• Toss with enough vinaigrette to cover.
• Tip: Toss together vinaigrette and salad base at last minute.