Italian Flag Salad Valerie Bertinelli Recipe 445 Recipes

BEVERLY HILLS CHOPPED SALAD

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.

ITALIAN FLAG SALAD (VALERIE BERTINELLI) RECIPE - (4.4/5)

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

ITALIAN 75

Steps:

• Fill a cocktail shaker with ice cubes and add the gin, lemon juice and agave syrup. Shake vigorously until chilled, about 10 seconds. Strain into a champagne glass or coupe and top with Prosecco.

ITALIAN PIZZERIA SALAD

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.