Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes&mdash;all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course&mdash;it was strictly oil and vinegar."

Big Italian Salad

garlic clove, smashed

Salt

mayonnaise

red wine vinegar

oregano

extra-virgin olive oil

pepper

romaine heart, chopped

iceberg lettuce, coarsely chopped

celery rib, thinly sliced

red onion, thinly sliced

cherry tomatoes

green olives,

peperoncini

(1 cup) Parmigiano-Reggiano cheese, shaved

In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.


Took to Bunko and everyone loved it. The dressing with garlic very good.

big italian salad

Total: 30 minutes

Servings: 5

Cost: $13.10 /serving

Author : Grace Parisi

Ingredients

Instructions

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