COOKING FOR COMFORT

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italian chopped salad

June 28, 2018

is there anything better than a fresh, crisp salad on a hot day? with these 90-somethin' degree days that we've been having, it is all I seem to want! this salad uses chopped iceberg lettuce, which, I know doesn't have all the nutrients and what not... but it has that crunch that cannot be beat! am I right? it also has thinly sliced red onions, chopped up peperoncini, pitted black olives and big chunks of torn buffalo mozzarella. it is then tossed in, yet another, delicious dressing that you could use and re-use for all of your salads to come! it is an italian dressing made with mayo, white vinegar, olive oil, sugar, oregano and salt + pepper. I really think that the addition of the mayo changes the game - it provides a creaminess that pairs wonderfully with the bite from the vinegar and the sweetness of the sugar. 

 

grill up some chicken to add to the salad and serve it as the main course or leave it just how it is and serve it as a side!

italian chopped salad

yields: 1 cup dressing & 4-6 servings

prep time: 15 minutes

 

INGREDIENTS

½ cup extra virgin olive oil

5 Tbsp. white wine vinegar

1 Tbsp. Hellman’s mayo

1 Tbsp. white sugar

1 ½ tsp. dried oregano

½ tsp. minced garlic [1 clove]

½ tsp. Kosher salt

freshly ground black pepper, to taste 

1 head iceberg lettuce, chopped

½ small red onion, thinly sliced 

8 oz. buffalo mozzarella, torn into pieces 

8 oz. pepperoncini, halved 

1 [6 oz.] can pitted black olives, halved 

 

DIRECTIONS

In a small bowl, whisk together the first 8 ingredients. 

Assemble the salad either on a large serving platter or in toss in a large bowl.

Serve the dressing either on the side to drizzle over the top or toss with the salad to combine. 

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