Italian Layered Salad Recipes

ITALIAN LAYERED SALAD

Steps:

• Layer the romaine, tomatoes, cucumbers, garbanzo beans, red bell pepper, olives, mozzarella balls, and pepperoni in a large glass bowl or trifle dish.
• In a medium bowl, mix together dressing ingredients.Spread dressing on top of the pepperoni. Note: There is a lot of dressing. Feel free to reserve some in a bowl and serve alongside the salad.
• Arange red onion slices and peppers on top.Cover and chill for 1 to 12 hours.

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

ITALIAN LAYERED SALAD (CROWD SIZE)

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended.
• Spread over vegetables.
• Sprinkle with cheese.
• Cover and refrigerate at least 2 hours until chilled or overnight.
• Sprinkle with parsley just before serving.

LAYERED SALAD

Steps:

• Take garbanzo beans in a mixing bowl. Season them with chili powder, chat masala, salt, lemon juice, and mix well.
• Take tomatoes in a separate bowl and to that add green pepper, onion, green chili, cumin powder, and salt and black pepper to taste.
• Take a serving bowl in which you are going to serve a salad.
• In that first put a layer of chickpeas followed by spinach leaves.
• With spinach leaves put another layer of tomatoes.
• Cover the tomatoes with a generous layer of cucumber.
• How to prepare salad dressing?
• Take mayonnaise.
• To that add yogurt, garlic powder, salt, and pepper to taste.
• Add chili flakes and mix up well.
• Now drizzle a generous salad dressing over layered salad.
• Spread the dressing all over the salad.
• Finish it off with a grated carrot and black olives

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.

ITALIAN SEVEN-LAYER DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

LAYERED ITALIAN PASTA SALAD

Steps:

• COOK and drain pasta according to directions on box, rinse with cold water.
• CHOP all vegetables, pepperoni and cheese.
• LAYER one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives.
• SPRINKLE with 1 tablespoon seasoning blend.
• REPEAT layers 2 times.
• TOP with cubed KRAFT Mozzarella Cheese and KRAFT Grated Parmesan Cheese.
• COMBINE Vinegar, Water, Oil and Italian Seasoning packet in GOOD SEASONS Cruet Kit. Shake well.
• POUR Italian Dressing over Salad.
• COVER with plastic wrap and place in refrigerator for at least 2 hours.
• Toss gently just before serving.
• STORE leftovers in refrigerator.

ITALIAN LAYERED PASTA SALAD

Steps:

• Layer first 4 ingredients in clear 3-qt. serving bowl.
• Mix mayo, dressing and half the basil; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate 3 hours or until chilled. Toss gently and sprinkle with remaining basil just before serving.

MEDITERRANEAN LAYERED SALAD

Steps:

• In small bowl, stir all dressing ingredients together with whisk until well blended.
• Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

ITALIAN LAYERED SALAD WITH BISON PEPPERONI

Steps:

• In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
• Basil-Sour Cream Dressing
• Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.