Italian Layered Salad Recipes

ITALIAN LAYERED SALAD

Steps:

• Layer the romaine, tomatoes, cucumbers, garbanzo beans, red bell pepper, olives, mozzarella balls, and pepperoni in a large glass bowl or trifle dish.
• In a medium bowl, mix together dressing ingredients.Spread dressing on top of the pepperoni. Note: There is a lot of dressing. Feel free to reserve some in a bowl and serve alongside the salad.
• Arange red onion slices and peppers on top.Cover and chill for 1 to 12 hours.

ITALIAN ANTIPASTO SALAD

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

QUICK ITALIAN SALAD

Steps:

• For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
• For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

ITALIAN MIXED SALAD

Steps:

• Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.
• Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ITALIAN LAYERED SALAD (CROWD SIZE)

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended.
• Spread over vegetables.
• Sprinkle with cheese.
• Cover and refrigerate at least 2 hours until chilled or overnight.
• Sprinkle with parsley just before serving.

ITALIAN LAYERED SALAD WITH BISON PEPPERONI

Steps:

• In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
• Basil-Sour Cream Dressing
• Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

SUPER ITALIAN CHOPPED SALAD

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.