ITALIAN PARSLEY SALAD RECIPES

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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

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.

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

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.

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