My Favorite Italian Salad Recipes

SIMPLE ITALIAN SALAD

Simple Italian Salad image

Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 slices Italian bread, cubed
Butter-flavored cooking spray
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bunches romaine, torn
2 cups grape tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced and separated into rings
8 pepperoncini
1/2 cup fat-free Italian salad dressing

Steps:

Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

MY FAVORITE ITALIAN SALAD

My Favorite Italian Salad image

I got this recipe from my great aunt years ago and it is a favorite with our entire family. This is great for large gatherings or potluck dinners. It travels well and is always popular at picnics or on the buffet table. Note: **Don't be tempted to "jazz up" the dressing. This simple dressing combines with the flavors of the pepperoni and salami and tastes great.

Provided by MamaJ

Categories European

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small shell pasta, cooked
2 medium onions, chopped
2 medium green peppers, chopped
3 tomatoes, chopped
4 celery ribs, chopped
1 (12 ounce) jar green olives
1 (15 ounce) can black olives
1/2 lb hard salami, chopped in 1/2 inch pieces
1/4 lb pepperoni, chopped in 1/2 inch pieces
1/2 lb provolone cheese, chopped in 1/2 inch pieces
salt and pepper
1 teaspoon oregano
1/4 cup vinegar
3/4 cup oil

Steps:

Rinse cooked pasta with cold water and drain completely.
In a large bowl, toss together pasta and next nine ingredients {through provolone).
Season to taste with salt and pepper.
Mix dressing ingredients--oregano, vinegar and oil.
Pour over salad and mix well.
Refrigerate for an hour before serving.
**Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.

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