Italianchoppedsalad Recipes

Steps:

• Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.
• Make the dressing:.
• Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.
• Drizzle the dressing over the salad and serve.
• *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.

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.

Steps:

• Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes.
• Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine.
• Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating.

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.

Steps:

• In tightly covered container, shake all vinaigrette ingredients.
• In large bowl, place all salad ingredients. Pour vinaigrette over salad; toss until coated. Serve immediately.

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.

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!