Best Italian Romaine Salad Recipes

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

ITALIAN ROMAINE & BEAN SALAD

Steps:

• Toss lettuce, vegetables and chickpeas with dressing in large bowl.
• Top with cheese just before serving.