Italian Flag Salad

1 Rating
Recipe courtesy ofValerie Bertinelli

Total: 15 min Cook: 15 min

Yield: 8 servings

Level: Easy



  • Dressing:
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar 
  • 1 tablespoon crumbled goat cheese
  • 1/2 small shallot, minced 
  • Kosher salt and freshly ground black pepper 
  • Salad:
  • 5 ounces spring lettuce mix
  • 1 head romaine, chopped (about 4 cups) 
  • 2 cups cherry tomatoes, halved 
  • 1 cup sliced radishes 
  • 1 cup pecans 
  • 3 tablespoons crumbled goat cheese 


  • To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.

  • To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.

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1 Rating

Thank you Valerie!  This salad is delicious.  I always love all of your recipes and tips.  I am so happy you are on Food Network. See All Reviews Post Review

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