Top Brass Tossed Salad With Italian Dressing Recipes

LIGHT ITALIAN DRESSING

Steps:

• Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins.
• Whisk in 1/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, 1/4 teaspoon salt, and pepper to taste.

JEANNE'S TOSSED SALAD WITH ITALIAN DRESSING

Steps:

• Mix together dressing in a blender and chill well until serving time; prep and chill the remaining salad ingredients, covered, in a separate decorative bowl.
• Before serving toss together all salad ingredients and serve with dressing on the side.
• You may have extra dressing left over.

ALLIUM TOSSED SALAD "EMILE"

Steps:

• Preheat oven to 350 degrees F.
• Slice the root end off the entire head of garlic and the shallots, and turn them upside down, wrapping them in aluminum foil and molding the foil so it supports them to allow the cut ends to stand upright in the oven. Pour olive oil on the garlic and shallots so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until they are cool enough to handle.
• Gently squeeze the roasted garlic cloves and shallots from the skins onto a small plate. Through the feed opening of a running blender add, 1 at a time, rice vinegar, mustard, thyme, salt, pepper, roasted garlic cloves and roasted shallots. Then, leaving the blender running, add the olive oil in a slow stream. Taste the dressing and add salt and pepper, as needed.
• In a mixing bowl, toss the greens with the onion, scallions, and cucumber. Fold in the tomatoes. Transfer to serving dish and top with avocado wedges, garlic stuffed-olives, and hard boiled eggs.

EVERYDAY ITALIAN TOSSED SALAD RECIPE - (4.6/5)

Steps:

• Make the salad: Toss ingredients together and serve. If you'd like add some toasted pine nuts or black olives. Make the vinaigrette: Add vinegar, salt, pepper and garlic powder to bowl or 2-cup measure cup; whisk together. Continue whisking rapidly while adding olive and canola oils in a thin stream. Use 1/4 cup dressing for 8 cups torn or chopped greens, or a standard 10 oz. bag of greens. Taste and add more dressing, if desired.

MAGGIANO'S LITTLE ITALY HOUSE SALAD

Steps:

• In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
• For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
• Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
• Refrigerate extra dressing in airtight container for future use.