Easy Italian Salad
This delicious and flavorful Italian Salad with a perfect herb dressing and plenty of veggies is easy to customize.
Servings: 12 servings
Cost: $5.60
Equipment
- Food processor or blender
Ingredients
For the Dressing
For the Salad
- 1 large head Romaine lettuce washed, dried and cut into bite-sized pieces
- 3/4 cup English cucumber halved and quartered
- 1/2 cup thinly sliced red onion or coarsely chopped drained artichokes
- 1/2 cup grape tomatoes halved
- 1/3 cup black olives pitted and halved
- 1 large avocado chopped or thinly sliced
- Croutons store-bought or homemade
- Pepperoncini peppers optional
- Parmesan cheese optional
Instructions
- Combine all the “dressing” ingredients in a food processor or mini blender. Season to taste; I add a heaping 3/4 tsp salt and 1/4 tsp pepper. Blend. Taste and adjust to personal preference. Transfer to a mason jar and place in the fridge until ready to use. Shake before using.
- Add avocado, dressing, cheese, and croutons only to the portion of salad that will be finished immediately. This salad doesn’t hold well with dressing; leftover salad may result in soggy croutons and browning avocado.
- In a large bowl, combine chopped lettuce with veggies. Just before serving, add half the dressing, avocado, and Parmesan cheese, tossing well. Adjust dressing as needed to coat lettuce generously. Season with salt and pepper to taste. Top with croutons and additional Parmesan cheese. Serve immediately.
Notes
Storage: This salad doesn’t store well once dressed. Only add avocado, dressing, cheese, and croutons to portions that will be finished immediately.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 762IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg