Garbage Salad with Sweet Italian Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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4 ounces pancetta, cut into 1/4-inch dice

Sweet Italian Vinaigrette:

1 tablespoon chopped fresh parsley

3 to 4 sprigs fresh thyme, leaves chopped

1/2 cup red wine vinegar

Kosher salt and freshly cracked black pepper

1 clove garlic, grated on a rasp grater

1 teaspoon dried oregano

2 tablespoons Dijon mustard

2 tablespoons honey

3/4 cup extra-virgin olive oil


1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)

1 small head romaine, cut into bite-size pieces (about 8 cups)

1/4 head red cabbage, cut into small dice

6 to 8 cremini mushrooms, cut into small dice

2 carrots, peeled and cut into small dice

2 small Roma tomatoes, cut into small dice

4 ounces crumbled Gorgonzola cheese (about 1/2 cup)


  1. 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.
  2. 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.
  3. 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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