Spicy Italian Salad Recipes

Steps:

• In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
• In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Steps:

• Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
• Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
• Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

Steps:

• Salad:.
• Add greens to a lg. salad bowl. Mix well.
• Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
• Season with salt and pepper.
• Make dressing.
• Makes 8 servings.
• Dressing:.
• Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
• Add to salad mix right before serving, and mix well with salad forks.
• Add Parmigiano Reggiano, if using.
• Top with croutons, and serve.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
• Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
• In a large pot, place enough water for pasta and drop crab boil bag into water.
• When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
• Drain shrimp and pasta mixture into a large bowl.
• Pour dressing mixture over pasta and shrimp, mixing well.
• Cover and let chill before serving--overnight is even better.

Steps:

• Combine dressing and peppers. Pour over shrimp in shallow dish; stir until shrimp are evenly coated. Refrigerate until ready to use.
• Cook sausage in large skillet on medium heat 10 min. or until done, stirring frequently; drain. Cool slightly.
• Toss salad greens with tomatoes, chickpeas and onions in large bowl. Add shrimp; mix lightly. Top with sausage.