Italian Pizzeria Salad
Recipe courtesy of
Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
My Kind of Town: Chicago
- Total:
- 40 min
- Active:
- 20 min
- Yield:
- 8 servings (16 cups)
- Level:
- Easy
Ingredients
Red Wine Vinaigrette:
Italian Pizzeria Salad:
Directions
For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.
Cook's Note
If fresh oregano is unavailable, substitute 1/2 teaspoon dried oregano, added to the vinaigrette.
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