The Pasta House Company Salad Recipes
PASTA HOUSE SALAD
This is supposed to be a copy-cat of Pasta House Salad, but I think of it more as my step-mothers signature salad. We have this at every family function. It tastes very unique, and is also easy to prepare. I have often made it up the night before, salad in one bowl, dressing in another container, and then just combined the two prior to serving.
Provided by bratty
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
- Combine remaining ingredients ina container with a tight lid.
- Shake container vigorously until well-blended.
- Pour dressing onto salad and toss until well covered.
- Refrigerate for about 30 minutes prior to serving to marinate.
- Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
Nutrition Facts : Calories 223.1, Fat 20.8, SaturatedFat 4, Cholesterol 7.4, Sodium 432.4, Carbohydrate 5.8, Fiber 2.2, Sugar 2.9, Protein 4.6
PASTA HOUSE SALAD
Make and share this Pasta House Salad recipe from Food.com.
Provided by barbacious
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Tear lettuces into pieces.
- Place in large bowl.
- Add remaining ingredients and toss well.
- Let stand 30-45 minutes at room temperature.
- (salt and pepper is to be added to suit your taste).
Nutrition Facts : Calories 233, Fat 17.9, SaturatedFat 4, Cholesterol 11, Sodium 666.9, Carbohydrate 12.6, Fiber 5.6, Sugar 3.2, Protein 8.7
THE PASTA HOUSE COMPANY SALAD
Steps:
- Open and drain artichoke hearts well, measure, and add to lettuce. Do not use marinated artichoke hearts. Peel and slice red onion, and dice the pimento. Drain completely. Measure and add to lettuce.
- Measure olive oil, vinegar, salt and pepper and Parmigiano cheese, add to lettuce. Toss in bowl and serve.
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HOW TO MAKE THE ORIGINAL ST. LOUIS PASTA HOUSE SALAD …
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- Using your hands or a plastic cutting knife (do not use a regular steel-based knife that will discolor the lettuce), cut the romaine lettuce into 3 or 4 pieces --> per leaf
- Again with your hands or plastic cutting knife, split the head of iceberg lettuce in half. Pull the heart (not the hard stub) of the iceberg out of each half. Break it up into small pieces (with no knife). Separate the rest of the iceberg lettuce. The lettuce will break up further when the salad is tossed.
- Place the iceberg and romaine lettuce in a large bowl. Add the artichoke hearts, sliced red onions, and pimentos.
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