Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Time 4h30m Yield 6 Number Of Ingredients 16 Steps:
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.
Time 30m Yield 8-12 serving(s) Number Of Ingredients 18 Steps:
Salad:. Add greens to a lg. salad bowl. Mix well. Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands. Season with salt and pepper. Make dressing. Makes 8 servings. Dressing:. Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk. Add to salad mix right before serving, and mix well with salad forks. Add Parmigiano Reggiano, if using. Top with croutons, and serve.
More about “spicy italian salad recipes”
Time 15m Yield 2 servings. Number Of Ingredients 10 Steps:
Arrange the lettuce, onions, radishes and tomato on a serving platter; set aside. , In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add flour to drippings; stir until smooth. Cook over low heat for 3 minutes., Combine the vinegar, sugar, water and salad dressing mix; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Drizzle over salad. Top with bacon. Serve immediately. Refrigerate leftover dressing for up to 2 weeks.
