Italian Flag Salad Valerie Bertinelli Recipe 445

Steps:

• Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
• Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

Steps:

• For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
• For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
• When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

Steps:

• To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback

Steps:

• Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.