Recipe courtesy of Mary Berg
Classic Italian Restaurant Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 348
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 624
- Total: 10 min
- Active: 10 min
Ingredients
Dressing:
1/4 cup (60 milliliters) white vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon dry Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup (125 milliliters) light olive oil or canola oil
Kosher salt and freshly ground black pepper
Salad:
1 head iceberg lettuce, chopped or torn
1/2 red onion, thinly sliced
3/4 cup (180 milliliters) cherry tomatoes, halved
1/2 cup (125 milliliters) black olives, optional
1 cup croutons
4 pickled pepperoncini
Finely grated Parmigiano-Reggiano
Directions
- Combine the vinegar, lemon juice, mustard, sugar, Italian seasoning, garlic powder, onion powder and oil in a jar. Seal well and shake to combine. Season with salt and pepper. If making ahead, store in the fridge for up to 2 weeks.
- To assemble the salad, add the iceberg lettuce, onion, tomatoes, olives if using and croutons to a large bowl and pour over the dressing to taste. Toss well to coat, then top with the pepperoncini and as much Parmigiano-Reggiano as you’d like.