Big Italian Salad

I suggest buying pre-washed romaine hearts so you don’t have to bother rinsing the leaves. If you buy a full head of romaine, be sure to dry the leaves completely after rinsing, otherwise the wet leaves will turn the dressing watery. I’m a big fan of salad spinners for this task, but if you don’t have one, a clean kitchen towel or paper towels both work well. As for the veggies and cheese, I love a colorful mix of bell peppers, grape tomatoes, carrot ribbons, olives, cucumbers and a salty, tangy cheese such as ricotta salata or, if I’m in a Greek mood, feta. But feel free to improvise with whatever vegetables and cheese that you like.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Make the Homemade Italian Dressing Combine the parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey in the bowl of a food processor; blitz to blend.

Step 2

Step Two: Assemble and Toss the Salad

Step 3

Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve the leftover dressing for another use.

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