ITALIAN LETTUCE SALAD RECIPES

Name: Quick Italian Salad
Cook time: 20 min
Total time: 20 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 1/2 cup olive oil; 1/4 cup mayonnaiseu00A0; 1/4 cup grated Parmesan (pre-grated in a pack from the store)u00A0; 1/4 cup minced fresh parsleyu00A0; 1 tablespoon sugaru00A0; 1 tablespoon vinegaru00A0; 2 teaspoons black pepperu00A0; 1 teaspoon saltu00A0; 1/4 teaspoon red pepper flakesu00A0; 1 clove garlic, pressedu00A0; Juice of 1 lemonu00A0; 1 head romaine lettuce, roughly chopped; 1/2 head iceberg lettuce, chunkedu00A0; 6 whole pepperoncini; 1/2 cup whole black olives; 1/2 cup whole red cherry tomatoes; 1/2 small red onion, very thinly sliced into circlesu00A0; 1/3 cup grated Parmesan

QUICK ITALIAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Quick Italian Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

Steps:

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

SALAD WITH ITALIAN DRESSING RECIPE | BON APPéTIT

Salad with Italian Dressing Recipe | Bon Appétit image

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1½ teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
½ small red onion, sliced into rings
2 ounces provolone piccante cheese, thinly sliced
1 cup drained small mozzarella balls, torn
10 peperoncini, halved if large

Steps:

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

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