Best Spicy Italian Salad Recipes

SPICY ITALIAN SALAD

Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories Salad Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g

SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI

Spicy Italian Pasta Salad with Ham and Pepperoncini image

Crushed red pepper and pepperoncini add a little heat to this pasta salad with ham and an easy vinaigrette.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon crushed red pepper flakes
1 small minced shallot
8 ounces dried gemelli pasta
4 ounces ham, cut into thin matchsticks
1 cup halved grape tomatoes
1/2 cup thinly sliced celery
1/2 cup torn fresh basil leaves
1/2 cup stemmed, chopped pepperoncini
1 tablespoon chopped fresh oregano

Steps:

Bring a large pot of salted water to a boil.
Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

LINDA'S ITALIAN SALAD WITH SPICY ITALIAN DRESSING

Linda's Italian Salad With Spicy Italian Dressing image

This is one of my creations that I served with Chicken and Veal Marsala, Fettuccini Alfredo, and Italian Garlic Bread for a dinner I had with company last winter... It was a perfect salad to serve with my special Italian dinner!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 18

Ingredients

2 cups fresh spinach
3 cups red leaf lettuce, torn
1/2 head romaine lettuce, lg. stems removed, then torn
1 red pepper, cut into thin strips
1 medium red onion, sliced, then each slice cut into thirds
2 (8 ounce) cans quartered artichokes, drained
6 pepperoncini peppers, cut in half
3 plum tomatoes, cut into slices, then cut in half
1 (14 ounce) can black olives, cut in half
salt and pepper, to taste
garlic and herbed croutons (optional)
parmigiano-reggiano cheese (optional)
1/2 cup canola oil, I used extra virgin olive oil
1/3 cup vinegar, I used white
1 tablespoon sugar
1 teaspoon fresh thyme, I used 2 teaspoons of dried my friend made
1/2 teaspoon dry mustard
2 garlic cloves, minced

Steps:

Salad:.
Add greens to a lg. salad bowl. Mix well.
Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
Season with salt and pepper.
Make dressing.
Makes 8 servings.
Dressing:.
Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
Add to salad mix right before serving, and mix well with salad forks.
Add Parmigiano Reggiano, if using.
Top with croutons, and serve.

Nutrition Facts : Calories 249.9, Fat 19.4, SaturatedFat 1.8, Sodium 1075, Carbohydrate 18.7, Fiber 7.3, Sugar 6.3, Protein 4.2

SPICY SHRIMP & ITALIAN SAUSAGE SALAD

Spicy Shrimp & Italian Sausage Salad image

Finely chopped pepperoncini peppers put the spicy in this quick-to-make shrimp and Italian sausage salad.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Lite House Italian Dressing
2 large pepperoncini peppers, stemmed, finely chopped
1 lb. cooked cleaned medium shrimp
6 cups tightly packed torn mixed salad greens
1 cup grape tomatoes, cut in half
1 cup rinsed canned chickpeas (garbanzo beans)
3/4 cup slivered red onions

Steps:

Combine dressing and peppers. Pour over shrimp in shallow dish; stir until shrimp are evenly coated. Refrigerate until ready to use.
Cook sausage in large skillet on medium heat 10 min. or until done, stirring frequently; drain. Cool slightly.
Toss salad greens with tomatoes, chickpeas and onions in large bowl. Add shrimp; mix lightly. Top with sausage.

Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

SPICY ITALIAN SALAD

Spicy Italian Salad image

I found this recipe in a magazine and tried it out at Christmas last year. ( we do an Italian Christmas dinner since everyone is tired of turkey after Thanksgiving) This was a huge hit! The list of ingredients seems long but its easy to put together

Provided by Vanessa Womack

Categories Lettuce Salads

Time 1h30m

Number Of Ingredients 16

Ingredients

1/2 c canola oil
1/3 c tarragon vinegar
1 Tbsp white sugar
1 tsp chopped fresh thyme
1/2 tsp dry mustard
2 clove garlic, minced
8 oz can artichoke hearts, drained and quartered
5 c romaine lettuce, chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
1/4 c black olives
1/4 c pitted green olives
1/2 cucumber sliced
2 Tbsp grated romano cheese
ground black pepper to taste

Steps:

1. In a medium container with a lid, mix canola, tarragon vinegar, sugar, thyme, dry mustard and garlic Cover and shake until well blended Place artichoke hearts in the mixture; cover and marinate for at least 4 hrs or overnight
2. In a large bowl, toss remaining ingredients Pour in artichoke mixture and toss to coat