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Italian Salad Recipe

@GFHomemade  #GlutenFreeHomemade

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Updated July 26, 2016.

Italian Salad Recipe

Our favorite Italian salad recipe combines a base mix of Romaine, spinach and red cabbage, not your traditional Italian salad greens, very tasty.  Sliced cucumber picked from the garden adds a bit of crunch, and then the salad is topped with fresh grated Asiago cheese and delizioso (delicious) gluten-free homemade Creamy Italian Dressing.

The beauty of salad making is you can change up any part of the recipe using your favorite ethnic ingredients.

Try a different salad mix, such as Iceberg and Romaine lettuces with a touch of shredded Radicchio or escarole.

Kick up the flavor by adding a punch of fresh herbs, basil, parsley, garlic or oregano.

Substitute any Italian cheese for the Asiago; try fresh grated Romano or Parmesan, diced provolone or chunks of fresh mozzarella.

Garnish your Italian salad recipe with in-season vegetables such as broccoli, plum tomatoes or yellow bell peppers.

Off season garnishes work, too.  From your pantry shelf pull out jars of pepperoncini, roasted bell peppers, black olives and sun-dried tomatoes to use on your salad.

Use subtle twists of flavor by adding a bit of scraped red onion, chopped scallions, garbanzo beans, roasted garlic or seasoned gluten-free croutons.

Instead of pouring on the creamy dressing, you might toss the salad with a traditional oil and vinegar version of Italian dressing.

Whatever you do, make the presentation beautiful.  Serve your salad after a first course of antipasto, followed by your favorite Italian main dish, such as Spaghetti Bolognaise, along with some garlic bread and a glass of fine Italian Red Wine. Finish off your feast with a scoop of gelato for dessert.

There’s no doubt, this wonderful salad recipe compliments any Italian meal!


Italian Salad Recipe

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Time:  about 15 minutes

Servings:  4

Ingredients

  • 4 cups torn Romaine lettuce leaves
  • 4 cups baby spinach leaves
  • 1 cup shredded red cabbage
  • 1 cucumber peeled and sliced
  • 1 cup shredded Asiago cheese
  • Fresh in-season fruit for garnish
  • Creamy Italian Dressing

Instructions

  1. In a large bowl, gently toss together Romaine and spinach leaves.
  2. Place 2 cups salad greens on a salad plate.
  3. Top greens with ¼ cup shredded red cabbage.
  4. Slide 6 to 8 cucumber slices beneath green just so the edges peek out.
  5. Garnish top of salad with ¼ cup shredded Asagio cheese.
  6. Garnish edge of salad plate with a bit of fresh fruit.
  7. Serve with Creamy Italian Dressing on the side or pour over the top of the salad.



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