Salad With Hot Italian Dressing Food

TOP BRASS TOSSED SALAD WITH ITALIAN DRESSING

Steps:

• Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
• Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.

BIG ITALIAN SALAD

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.

ITALIAN DRESSING

Steps:

• Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

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 SALAD DRESSING

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.

WARM POTATO SALAD WITH ITALIAN DRESSING

Steps:

• Cut potatoes into bite-size pieces.
• Boil in salted water 20 minutes or until just tender.
• Drain and rinse potatoes under cold water and place in a salad bowl. [I place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender].
• Add remaining ingredients to potatoes. Toss lightly.

ZESTY MIXED SALAD WITH ITALIAN SAUSAGE

Steps:

• Mix up the Italian Dressing as per the instructions on the package (I usually add a little extra water, but that's up to you). It is also good to use raspberry flavored vinegar.
• Add honey to the dressing and shake/mix well.
• Brown the sausage, drain and set aside (keeping warm, but not hot).
• In the meanwhile place the lettuce on the bottom of a big bowl.
• Top with the tomatoes, both types of beans, green onions and finally the cheese.
• Top the salad with the warm sausage.
• Pour 3 or 4 turns of the dressing over the salad and mix well with tongs. Add more dressing if you like, but be forwarned that a little dressing goes a long way with this salad.

WARM POTATO SALAD WITH ITALIAN DRESSING

Steps:

• Boil whole potatoes in salted water for 20 minutes or until tender.
• Drain.
• Rinse under cold water until just cool enough to handle.
• Drain again.
• Cut potatoes into 1.
• 5 cm pieces and place in a salad bowl.
• Add the remaining ingredients and pepper to taste to the potatoes.
• Toss lightly and serve with a warm smile.

LETTUCE SALAD WITH WARM DRESSING

Steps:

• In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.