Iceberg Salad with Italian Dressing

Name: Iceberg Salad with Italian Dressing
Cuisine: Italian, Mediterranean, European
Ingredients: ½ cup olive oil; 5 tablespoons white wine vinegar; 1 tablespoon mayonnaise; 1 tablespoon sugar; 1½ teaspoons dried oregano; 1 garlic clove, finely grated; Kosher salt, freshly ground pepper; 1 small head of iceberg lettuce; ½ small red onion, sliced into rings; 2 ounces provolone piccante cheese, thinly sliced; 1 cup drained small mozzarella balls, torn; 10 peperoncini, halved if large

3 steps

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Updated at: Wed, 16 Aug 2023 20:31:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories451.4 kcal (23%)

Total Fat39.7 g (57%)

Carbs13 g (5%)

Sugars8.4 g (9%)

Protein12.6 g (25%)

Sodium503.4 mg (25%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupolive oil

5 tablespoonswhite wine vinegar

1 tablespoonmayonnaise

1 tablespoonsugar

1 ½ teaspoonsdried oregano

1garlic clove

finely grated

kosher salt

freshly ground pepper

1 headiceberg lettuce

0.5red onion

small, sliced into rings

2 ouncesprovolone piccante cheese

thinly sliced

1 cupmozzarella balls

drained, small, torn

10peperoncini

halved if large

Instructions

Step 1

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Step 2

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

Step 3

Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

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