Italian Side Salad Recipes
ITALIAN SIDE SALAD
Let this easy side salad dress up dinner tonight. In five quick minutes and four simple ingredients, boring old chicken dishes are given a helping hand.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large salad bowl, combine the salad greens and olives. Drizzle with dressing; toss to coat. Sprinkle with walnuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
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 ROMAINE SALAD
Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
- Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
- Peel the onion; slice onion and separate into rings.
- In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
- Sprinkle the croutons and cheese over the salad. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
ITALIAN LAYERED SALAD
Luscious layers of colorful veggies beg to be munched. This salad comes party-sized for those special occasions.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
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