Italian Market Salad Recipes

SIMPLE ITALIAN SALAD

Simple Italian Salad image

Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
8 pepperoncini
1/2 cup fat-free Italian salad dressing

Steps:

Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

ITALIAN SALAD

Italian Salad image

Making up different salad dressings is a hobby of mine. The dressing and the extra ingredients makes this so delicious.-Regina Bianchi, Bessemer, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head lettuce, torn
1/2 cup sliced green onions
1/2 cup chopped celery
1/2 cup shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, cut into wedges
2 tablespoons shredded Parmesan cheese

Steps:

In a bowl, whisk the first seven ingredients; set aside. In a large bowl, combine the lettuce, onions, celery, mozzarella cheese, olives and tomato. Just before serving, add the dressing and toss. Sprinkle with Parmesan cheese.

Nutrition Facts :

WINTER MARKET SALAD

Winter Market Salad image

Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes.

Provided by lynzee

Categories No Mayo Coleslaw

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
¼ cup apple cider vinegar
1 teaspoon prepared yellow mustard
1 teaspoon Dijon mustard, or to taste
1 tablespoon honey, or to taste
salt and pepper to taste
1 beet, peeled and grated
1 small celery root (celeriac), peeled and grated
1 large carrot, peeled and grated
1 small Macintosh apple - peeled, cored, and cubed

Steps:

Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.2 g, Fat 14 g, Fiber 3.8 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 210.9 mg, Sugar 9 g

ITALIAN CHOPPED SALAD RECIPE BY TASTY

Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
Pour the vinaigrette over the salad and toss to coat.
Enjoy!