Italian Salad Recipe
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Joy Food Sunshine · by Laura Sandford

Italian Salad Recipe

NUTRITION · PER SERVING16M COOK
CAL 9%·PRO 10%
CARBS 9G21% OF CAL
1G FIBER4G OTHER4G TOTAL SUGAR
FAT 13G67% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian salad with lettuce, tomatoes, olives, pepperoni, mozzarella, and toasted garlic bread. Feeds a crowd.

mainitaliansaladgluten free
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Nutrition & ingredients

Ingredients

serves 16
  • 8 ounces romaine lettuce ((chopped, 2 romain hearts))
  • ½ red onion ((thinly sliced))
  • 1 pint cherry tomatoes ((halved))
  • 2 ounces Pepperoni ((a loosely packed 1 cup, cut into quarters))
  • 8 ounces pearl mozzarella cheese
  • 2.25 ounces Black olives ((½ cup))
  • 1 cucumber ((peeled and diced))
  • ¼ cup fresh basil ((chopped))
  • 2 Tablespoons Parmesan cheese
  • 6 large Pepperoncini ((whole for garnish or sliced and put inside the salad))
  • ½ cup olive oil
  • 3 Tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons honey
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • ½ teaspoon dried crushed rosemary
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 3 cups French bread ((cut or torn into ½” or bite sized cubes))
  • 2 Tablespoons olive oil
  • ¼ teaspoon garlic powder
PREP
20M
SODIUM
283MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.