Number Of Ingredients 16 Steps:

To prepare dressing: Stir sun-dried tomatoes, vinegar, lemon juice, oregano, basil and garlic together in a small bowl. Slowly drizzle in oil, whisking constantly until combined. Set aside. To prepare salad: Combine lettuce, radicchio, chickpeas, cucumber, roasted red peppers, mozzarella, olives, pepperoncini and onion in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.

Time 15m Number Of Ingredients 8 Steps:

In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing. Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

Time 25m Yield 10 servings. Number Of Ingredients 17 Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Time 30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic. For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad. In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

Time 15m Yield 2 servings Number Of Ingredients 8 Steps:

Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

Time 15m Yield 6 servings Number Of Ingredients 16 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!

Time 3h10m Yield 36 appetizers Number Of Ingredients 8 Steps:

Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.

Time 20m Yield 4 serving(s) Number Of Ingredients 13 Steps:

Ln a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine. Add vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

More about “italian chopped salad recipes”

Yield 4-6 servings Number Of Ingredients 16 Steps:

Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl. Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes. Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.