CHOPPED ITALIAN SALAD RECIPE RECIPES

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ITALIAN CHOPPED SALAD RECIPE | JEFF MAURO | FOOD NETWORK



Italian Chopped Salad Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
  • For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
  • In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

ITALIAN CHOPPED SALAD RECIPE | GIADA DE LAURENTIIS | FOOD ...



Italian Chopped Salad Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 servings

Number Of Ingredients 8

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Steps:

  • Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

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This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
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Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 370 calories per serving
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