Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Toss Time: 0-5 min.
Difficulty: 1
Zo really loved my Italiano Insalata even though it took me less than 10 minutes to toss together. But that 10 minutes took me 2 years to get around to! That is right over the last 2 years I have been working on making the perfect Italian Style Salad! I wanted an Antipasto salad that would not only compliment any Italian meal but could also be a dinner salad if needed. of course another requite was for it to taste amazing! Check, check and check, ENJOY!
Ingredients:
2 cups mixed greens
21-22 large fresh basil leaves
1/4 cup fresh Italian parsley (chopped)
3 slices picante prosciutto (diced)
1/2 cup red onion (chopped)
5 Campari tomatoes (quartered)
1/2 cup home cured olives (or black olives)
3-4 garlic cloves (chopped)
1/4 cup blue cheese (crumbled)
1 tbsp fontina (shredded)
1 tbsp asiago (shredded)
1 tbsp provolone (shredded)
1 tbsp Parmesan (grated)
fresh crack pepper (to taste)
1 cup garlic Parmesan croutons (made fresh or store bought)
3 tbsp Zo's balsamic Vinaigrette
In a medium to large mixing bowl mix all ingredients together except pine nuts and crack pepper. Toss salad with Vinaigrette until coated evenly, top with pine nuts and crack pepper and serve immediately. (If not serving right away do not toss with vinaigrette, instead cover and do not toss with dressing until immediately before serving.
1/4 cup blue cheese (crumbled)
1 tbsp fontina (shredded)
1 tbsp asiago (shredded)
1 tbsp provolone (shredded)
1 tbsp Parmesan (grated)
fresh crack pepper (to taste)
1 cup garlic Parmesan croutons (made fresh or store bought)
3 tbsp Zo's balsamic Vinaigrette
In a medium to large mixing bowl mix all ingredients together except pine nuts and crack pepper. Toss salad with Vinaigrette until coated evenly, top with pine nuts and crack pepper and serve immediately. (If not serving right away do not toss with vinaigrette, instead cover and do not toss with dressing until immediately before serving.
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