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
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
ITALIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup dresssing
Number Of Ingredients 7
Steps:
- Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SEAFOOD SALAD WITH LEMON DILL VINAIGRETTE
I found this in a local magazine put out by a grocery store. It sounds really good, so I am posting it here!
Provided by Shannon 24
Categories Salad Dressings
Time 28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Steam scallops and mussels until just cooked, and cool quickly.
- Combine the lemon zest and juice, garlic, oil, sugar, and dill in a bowl.
- Gently toss in the seafood, bell pepper, tomatoes, red onion, salt and pepper. Cover and marinate in the fridge for 30 minutes.
- Divide and arrange salad greens on four chilled plates. Arrange seafood mixture on top.
- Enjoy!
Nutrition Facts : Calories 266.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 108.1, Sodium 708.6, Carbohydrate 16.2, Fiber 3, Sugar 4.2, Protein 23
CHOPPED SALAD WITH ITALIAN VINAIGRETTE
Make and share this Chopped Salad With Italian Vinaigrette recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Vinaigrette:.
- Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
- Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
- Salad:.
- Mix all salad ingredients in large bowl.
- Toss with enough vinaigrette to cover.
- Tip: Toss together vinaigrette and salad base at last minute.
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