SIMPLE ITALIAN SALAD
Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
MY FAVORITE ITALIAN SALAD
I got this recipe from my great aunt years ago and it is a favorite with our entire family. This is great for large gatherings or potluck dinners. It travels well and is always popular at picnics or on the buffet table. Note: **Don't be tempted to "jazz up" the dressing. This simple dressing combines with the flavors of the pepperoni and salami and tastes great.
Provided by MamaJ
Categories European
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse cooked pasta with cold water and drain completely.
- In a large bowl, toss together pasta and next nine ingredients {through provolone).
- Season to taste with salt and pepper.
- Mix dressing ingredients--oregano, vinegar and oil.
- Pour over salad and mix well.
- Refrigerate for an hour before serving.
- **Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.
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MY FAVORITE ITALIAN SALAD - SUGAR DISH ME
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4.7/5 (18)Total Time 10 minsCategory SaladsCalories 216 per serving
- Whisk together the mayo and white vinegar until smooth. Then add in the sugar, Italian seasoning, garlic powder, lemon juice, and Parmesan cheese. Once all of these ingredients are well-combined, whisk in the extra virgin olive oil.
- Toss all of the salad ingredients, EXCEPT the tablespoon of Parmesan cheese, together in a large bowl. Pour half the dressing over the salad and toss to coat. Add more or less dressing depending on preference.
- Sprinkle the Parmesan cheese over the dressed salad and serve. Refrigerate the remaining dressing for up to 3 days.
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