Italiangardensalad Recipes

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ALMOST-FAMOUS GARDEN SALAD



Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

GARDEN SALAD WITH ITALIAN DRESSING



Garden Salad With Italian Dressing image

A basic garden salad- you can vary the quantities used as desired. Serve the salad in one large bowl or as a side to a meal. Serve the dressing seperately and everyone can add their own. The dressing makes 1 1/2 cups.

Provided by Jubes

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

6 large iceberg lettuce leaves
2 celery ribs, thinly sliced
1 onion, cut in rings
1 red bell peppers (capsicum) or 1 green bell pepper, cut in slices (capsicum)
1 cup cherry tomatoes, halved or 3 tomatoes, cut in wedges
1 cucumber, peeled and sliced
1/2 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1/2 cup light olive oil (use a good quality oil)
1/2 small white onion, very finely chopped
1 garlic clove, crushed
1/2 red bell pepper, chopped finely (capsicum)
1/4 cup flat leaf parsley, chopped

Steps:

  • Toss salad ingredients to combine.
  • For the dressing- Place ingredients in a screw top jar and shake well- Makes 1 1/2 cups.
  • Serve the salad in one large bowl or as a side to a meal.
  • Add desired amount of dressing.

Nutrition Facts : Calories 408.8, Fat 28.5, SaturatedFat 4, Sodium 106.3, Carbohydrate 36.7, Fiber 12.6, Sugar 23.1, Protein 9.2

SIMPLE ITALIAN SALAD



Simple Italian Salad image

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

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
8 pepperoncini
1/2 cup fat-free Italian salad dressing

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.

ITALIAN GARDEN SALAD



Italian Garden Salad image

Make and share this Italian Garden Salad recipe from Food.com.

Provided by Michelle Bakel

Categories     Vegetable

Time 40m

Yield 9 serving(s)

Number Of Ingredients 7

8 ounces rotini noodles (plain colored)
1 cup carrot, sliced
1/4 cup green bell pepper, diced
2 cups broccoli florets
1 ounce black olives, pitted and sliced
1/2 cup cherry tomatoes, halfed
3/4 cup prepared buttermilk dressing (ranch)

Steps:

  • Prepare Rotini accourding to the package.
  • Add Carrots, Pepper, Broccoli, Olives, and tomatoes.
  • Toss well with Salad Dressing.
  • Cover.
  • Allow to marinate in refrigerator one hour before serving.

Nutrition Facts : Calories 109.7, Fat 0.8, SaturatedFat 0.1, Sodium 39.3, Carbohydrate 21.7, Fiber 1.5, Sugar 1.7, Protein 4

GARDEN TOSSED SALAD



Garden Tossed Salad image

My Italian grandma grew all of her produce in her backyard garden, so many of her recipes made good use of her bountiful fresh vegetables. This salad is refreshing with any main course and one of our favorites because of the flavors of my Italian heritage. -Rosalie Rizzolo-Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

8 cups torn mixed salad greens
1/2 cup sliced fresh mushrooms
1/2 cup chopped celery
2 medium tomatoes, cut into wedges
1/2 medium green pepper, sliced
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
DRESSING:
1/4 cup olive oil
4-1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
Salt and pepper to taste
Parmesan cheese

Steps:

  • In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts :

ITALIAN LEAFY GREEN SALAD



Italian Leafy Green Salad image

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

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½ red bell pepper, sliced into rings
½ green bell pepper, sliced in rings
12 cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

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

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