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Updated April 23, 2018.
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 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
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
Lasagna, along with some garlic bread and a glass of fine Italian red wine.
Finish off your feast with a scoop of
Lemon Ice Cream for dessert.
Italian Salad Recipe
There’s no doubt, this “delizioso” Italian salad recipe compliments any meal!
Yield: 4 servings
4 cups torn Romaine lettuce leaves
4 cups baby spinach leaves
1 cup shredded red cabbage
1 cucumber, peeled and sliced
1 cup Asiago cheese, shredded
fresh in-season fruit for garnish
Creamy Italian Dressing Instructions:
1. In a large mixing bowl, gently toss together Romaine and spinach leaves.
2. Place 2 cups salad greens on individual salad plates.
3. Top greens with 1/4 cup shredded red cabbage.
4. Slide 6 to 8 cucumber slices beneath greens just so the edges peek out.
5. Garnish top of salad with 1/4 cup shredded Asiago 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.
Note: use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools .
1 liter torn Romaine lettuce leaves 1 liter baby spinach leaves 250 ml shredded red cabbage 1 cucumber peeled and sliced 250 ml Asiago cheese, shredded Fresh in-season fruit for garnish Creamy Italian Dressing
In a large mixing bowl, gently toss together Romaine and spinach leaves. Place 500 ml salad greens on individual salad plates. Top greens with 60 ml shredded red cabbage. Slide 6 to 8 cucumber slices beneath greens just so the edges peek out. Garnish top of salad with 60 ml shredded Asiago cheese. Garnish edge of salad plate with a bit of fresh fruit. Serve with Creamy Italian Dressing on the side or pour over the top of the salad.
Gluten Free Salads
Italian Salad Recipe