Easy Italian Salad

Easy Italian Salad

A delicious and healthy Italian Salad with a perfect herb dressing and plenty of veggies. This easy dinner salad is easy to customize to add your favorites.

Ingredients

For the Dressing
  1. 1 cup loosely packed fresh flat-leaf Italian parsley, chopped (measured into 1 cup before chopping)
  2. 1/4 cup packed fresh basil leaves, chopped
  3. 1/2 teaspoon dried oregano
  4. 2 cloves garlic, minced
  5. 1/4 cup red wine vinegar
  6. 1 teaspoon white sugar
  7. Freshly cracked black pepper and fine sea salt
  8. 3/4 cup extra virgin olive oil
For the Salad
  1. 1 large head romaine lettuce, washed, dried and cut into bite-sized pieces
  2. 3/4 cup English cucumbers, halved and quartered
  3. 1/2 cup artichokes, drained and coarsely chopped (Note 1)
  4. 1/2 cup grape tomatoes, halved
  5. 1/3 cup pitted black olives, halved
  6. 1 large avocado, chopped or thinly sliced
  7. Freshly grated Parmesan cheese, optional to top salad with
  8. Croutons, store-bought or homemade, parmesan cheese, added to preference
  9. Optional: pepperoncinis
Instructions
  1. Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine and chop the herbs. Slowly drizzle in the olive oil and pulse until combined. Don't over pulse/mix or your olive oil can become metallic tasting. Place in the fridge in a mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
  2. Place the following salad ingredients in a large bowl: the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and pepperoncinis if desired. Right before serving, add about half of the dressing, avocado, parmesan cheese, and toss well. Add more dressing as needed making sure to very generously coat the lettuce (you'll likely use more dressing that you think to really get the flavor perfect!). Add some more salt and pepper to taste to the salad and finally top with croutons and parmesan cheese. Serve immediately.
  3. *Only add avocado, dressing, cheese, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. Additionally the croutons will get soggy and avocado will brown in any leftover salad.

Komentar

Posting Komentar

Postingan populer dari blog ini

KETO BANANA NUT MUFFINS | A PERFECT BREAKFAST MUFFIN

Gambar
Banana-less Keto Banana Nut Muffins  INGREDIENTS 4 tbsp butter – melted, not hot 4 eggs ½ cup unsweetened coconut milk (from carton) 2 tsp banana extract ¼ cup granulated erythritol ¼ tsp liquid stevia 1 tbsp baking powder 1 ½ cups almond flour ¼ cup coconut flour 2 tbsp flax meal ½ tsp ground cinnamon ½ cups walnut pieces (or chopped) INSTRUCTIONS Preheat your oven to 350F and line a muffin pan with parchment liners. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined. Add the walnuts and fold them into the batter with a spatula or spoon. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full). Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out c
Baca selengkapnya