Maria's Italian Salad
Great make-a-head option for a salad because the dressing sits in the bottom marinating the artichokes and toppings while the lettuce stays fresh until serving time. I have made this dozens of times and always get compliments.
From my treasured Beta Sigma Phi cookbook: "Simple Celebrations". Submitted by Carole Tanney, Preceptor Epsilon Sigma, Stittsville, Onterio, Canada
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon dijon mustard
- 1/3 cup olive oil
- 2 green onions chopped
- 1 red onion thinly sliced
- 2 tablespoons cider vinegar
- salt & pepper
- 2 garlic cloves crushed
- 1 4 oz. can artichoke hearts
- 1/2 cup mozzarella diced or shredded
- 3 tomatoes cut into wedges
- 1 14 oz. can green or black olives sliced
- 1 head leaf lettuce or romain chopped
- Carbohydrate 2.70205770855793 g
- Cholesterol 6.04800000511268 mg
- Fat 3.09906500318307 g
- Fiber 0.614083349307378 g
- Protein 2.75976166860469 g
- Saturated Fat 1.17763133440521 g
- Serving Size 1 1 Serving (55g)
- Sodium 114.132826438394 mg
- Sugar 2.08797435925055 g
- Trans Fat 0.141823833450917 g
- Calories 48 calories
In a large salad bowl, whisk together the garlic, vinegar, mustard, olive oil, salt and pepper. Layer the artichoke hearts, mozzarella cheese, green onion, tomatoes, and olives in the bowl. Do not mix. Place the chopped lettuce over the layers. Chill, covered until ready to serve. Toss and serve.
