Italian Salad

by Sabrina Snyder

Published on

0 Comments

6 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Italian Salad is a delicious and refreshing dish that’s crisp and light with fresh veggies tossed in a tangy, homemade vinaigrette dressing.

This simple Salad Recipe is perfect to go along with your favorite Italian dishes. The fresh green salad makes a wonderful addition to a hearty Italian meal like Spaghetti and Meatballs or Chicken Alfredo Pasta. 

Sabrina’s Italian Salad Recipe

This Italian Salad recipe is easy to make with crunchy veggies that are bursting with flavor. A lot of classic Italian meals are made with pasta, creamy sauces, and other delicious, but super filling ingredients. Make this light and refreshing addition to your next meal. The zesty dressing also tastes amazing tossed with an Italian Pasta Salad, or add it to an Italian Sandwich.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Italian Salad

Italian Salad is a delicious and refreshing dish that's crisp and light with fresh veggies tossed in a tangy, homemade vinaigrette dressing.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder
Lettuce salad with tomato, onion, and croutons.
PrintRate

Ingredients
 

Italian Salad Dressing:

  • 1/4 cup white vinegar
  • 2/3 cup vegetable oil
  • 2 tablespoons water
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon celery salt

Italian Salad:

  • 6 cups iceberg lettuce , chopped
  • 1 pint grape tomatoes , cut in half
  • 1 cup pepperoncini peppers
  • 1 cup croutons
  • 1/2 cup red onions , thinly sliced

Instructions

Italian Salad Dressing:

  • In a small bowl, mix together the vinegar, vegetable oil, water, garlic salt, onion powder, sugar, oregano, parsley, salt, black pepper, thyme, basil and celery salt.

Italian Salad:

  • In a large bowl add iceberg lettuce, grape tomatoes, pepperoncini peppers, croutons, and red onions.
  • Top with dressing, toss and serve.

Nutrition

Calories: 278kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 922mg | Potassium: 385mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1106IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.