BIG ITALIAN SALAD
This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!
Provided by Jennifer Segal
Categories Salads
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg
THE BEST ITALIAN GREEN SALAD
Our family's Italian green salad is the best!
Provided by Mamma C
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place the lettuce in a large bowl.
- If using the white part of the green onions, rinse and dry the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
- If you are using the 9 ounces of lettuce called for, you can just add the dressing ingredients one at a time to the salad and toss with two spoons to mix well.
- If you would rather make the dressing separately, add the dressing ingredients to a small bowl or container and whisk to combine. (If you have a lid on the container, you can shake it up to mix it.) Pour the mixed dressing onto the lettuce and toss well with two spoons. (Use less dressing if you have less than 9 ounces of lettuce.)
- Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it and eat it within a day or so.
Nutrition Facts : Calories 55 kcal, Carbohydrate 4 g, Fat 4 g, Sodium 81 mg, Sugar 3 g, ServingSize 1 serving
ITALIAN LEAFY GREEN SALAD
Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
- Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 6.5 g, Fat 9.4 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 14.9 mg, Sugar 2.7 g
ITALIAN GREENS AND HERB SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
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 GREEN SALAD
This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs.
Provided by CraftScout
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix em up, dress it up.
TOSSED ITALIAN GARDEN SALAD
A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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