GARBAGE SALAD AND CHAMPAGNE VINAIGRETTE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
- For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!
GARVEY'S GRILL'S GARBAGE SALAD
Make and share this Garvey's Grill's Garbage Salad recipe from Food.com.
Provided by Sharon the Rocket
Categories < 15 Mins
Time 10m
Yield 1 huge salad, 2 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in large serving bowl or divide between 2 smaller bowls in this order: iceberg and romaine; Provel, Cheddar and Monterey Jack; artichoke hearts; tomato; onion rings; red bell pepper; and chicken.
- Sprinkle with Parmesan.
- At the table, add your choice of salad dressing to taste.
- NOTE: This is a 1 1/2 lb giant and is a single serving at Garvey's! For variation, add your favorite salad ingredients, such as mushrooms, croutons, olives, etc. on top of artichoke hearts. Definitely a salad to be shared!
Nutrition Facts : Calories 561.4, Fat 31.9, SaturatedFat 18.8, Cholesterol 111.4, Sodium 818.9, Carbohydrate 31.4, Fiber 15.5, Sugar 10.7, Protein 41.8
GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
- For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
- For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.
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