Salad Dressings Quick Italian Salad With a Creamy Dressing
Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 teaspoon salt
- dressing
- salad
- 2 teaspoons black pepper
- 1 garlic clove pressed
- 1 lemon, juice of
- 2 cup olive oil
- 4 cup mayonnaise
- 4 cup grated parmesan cheese (pre-grated in a pack or gr
- 4 cup minced fresh parsley (if i have a little fresh bas i throw that in too)
- 1 tablespoon sugar (i like to use honey)
- 1 tablespoon vinegar (red wine vinegar is good )
- 1 ⁄4 teaspoon red pepper flakes
- 1 head romaine lettuce roughly chopped
- 2 head iceberg lettuce chunked (i like to use baby greens instead)
- 5 -6 whole pepperoncini peppers (ree left them whole but you can use sliced)
- 2 cup black olives
- 2 cup whole cherry tomatoes
- 2 small red onion very thinly sliced into circles
- 3 cup grated parmesan cheese
- Carbohydrate 23.1585947323736 g
- Cholesterol 58.5000000565289 mg
- Fat 68.6324577205911 g
- Fiber 5.03165829378577 g
- Protein 10.6502438643504 g
- Saturated Fat 12.6278142315924 g
- Serving Size 1 1 Serving (426g)
- Sodium 1922.85335318563 mg
- Sugar 18.1269364385879 g
- Trans Fat 35.4977923935581 g
- Calories 738 calories
For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed. For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
