Quick Italian Salad With A Creamy Dressingpioneer Woman Food

QUICK ITALIAN SALAD WITH A CREAMY DRESSING(PIONEER WOMAN)

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.

SALAD BAR SALAD WITH CREAMY ITALIAN DRESSING

Steps:

• For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
• In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
• For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

PAIGE'S ITALIAN SALAD

Steps:

• For the dressing: Combine the mayonnaise, sour cream, buttermilk, dill, oregano, paprika, pepper and hot sauce in a bowl and mix to combine.
• For the assembly: Arrange the lettuce on a platter. Drizzle about half of the dressing over the lettuce. Sprinkle the hearts of palm, artichoke hearts, roasted peppers, cherry tomatoes, prosciutto and shaved Parmesan evenly over the greens. Serve the remaining dressing on the side.

CREAMY ITALIAN DRESSING

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.)

CREAMY ITALIAN SALAD

Steps:

• Divide greens and tomatoes among salad plates. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads.

CREAMY ITALIAN DRESSING I

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

CREAMY ITALIAN DRESSING

Steps:

• In jar with tight fitting lid; combine all ingredients.
• Shake well.

CREAMY ITALIAN SALAD DRESSING

Steps:

• Place all ingredients in blender and mix on high for about 30 seconds.

STEAK SANDWICHES - PIONEER WOMAN

Steps:

• Melt 2 TBSP butter over medium heat in large skillet. Slice onions and cook until soft and light brown (7-8 minutes). Remove and set aside.
• Meanwhile, slice cube steak thinly against the grain. Sprinkle with seasoned salt.
• After onions have been removed from skillet, melt another 2 TBSP butter over high heat.
• Add meat in single layer. Cook one side until brown (at least one minute), then flip and cook until brown, another minute.
• Add 1/2 cup worcestershire sauce, 5 dashes of Tabasco, and 2 more TBSP butter. Add cooked onions. Stir to combine.
• Using last 2 TBSP butter - butter halved French rolls and brown on skillet or griddle.
• Put bottom half of French rolls on plates. Put one fourth of meat mixture on each, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!

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.

PUB SALAD BOARD WITH CREAMY CAPER TARRAGON DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

QUICK TOSSED ITALIAN SALAD

Steps:

• Put the lettuce mix in a large bowl.
• Add mushrooms, proscuitto, bacon bits, peppers, broccoli, cauliflower, salt, pepper, and garlic powder to food processor and mix until veggies are chopped.
• Add processed veggies, eggs, cheese and salad dressing to bowl of lettuce.
• Toss salad in a wave-like motion until the veggies are well-mixed and coated with dressing.
• Split salad into separate serving bowls.
• Top each salad with a few croutons, cherry tomatoes, courgette slices, and onion rings.