Best Everyday Italian Tossed Salad Recipes

ITALIAN CHOPPED SALAD

Steps:

• Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
• Drain the onion and pat dry with paper towels before adding them to the salad.
• Thinly slice the lettuce and radicchio.
• In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
• Toss to thoroughly combine the ingredients.
• Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
• Taste for seasoning and add more lemon juice, or vinaigrette if desired.
• Sprinkle with extra oregano and serve.
• Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
• Set aside for 5 minutes to marinate the oregano and basil.
• Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

QUICK ITALIAN SALAD

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.

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.

ITALIAN TOSSED SALAD

Steps:

• In a salad bowl, combine the salad greens, cheese, beans, pepperoni, onion and diced tomatoes. Drizzle with dressing; toss to coat.

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

TOSSED ITALIAN GARDEN SALAD

Steps:

• in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.