ITALIAN SALAD BAG RECIPES

Name: Salad with Italian Dressing
Yield: 4 servings
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

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.

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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SALAD WITH ITALIAN DRESSING RECIPE | BON APPéTIT

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.
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