Italian Salad with Lemon Vinaigrette Recipe

5 4 4
Italian Salad with Lemon Vinaigrette Recipe
Italian Salad with Lemon Vinaigrette Recipe photo by Taste of Home
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Italian Salad with Lemon Vinaigrette Recipe

Read Reviews
5 4 4
Publisher Photo
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (5 ounces) spring mix salad greens
  • 1 small red onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup assorted olives, pitted and coarsely chopped
  • 8 pepperoncini
  • Optional toppings: chopped tomatoes, shredded carrots and grated Parmesan cheese
  • VINAIGRETTE:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.
In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 8 servings (1/2 cup vinaigrette).
Originally published as Italian Salad with Lemon Vinaigrette in Taste of Home December 2014, p69

Nutritional Facts

1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 1 package (5 ounces) spring mix salad greens
  • 1 small red onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup assorted olives, pitted and coarsely chopped
  • 8 pepperoncini
  • Optional toppings: chopped tomatoes, shredded carrots and grated Parmesan cheese
  • VINAIGRETTE:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.
  2. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 8 servings (1/2 cup vinaigrette).
Originally published as Italian Salad with Lemon Vinaigrette in Taste of Home December 2014, p69

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Reviews forItalian Salad with Lemon Vinaigrette

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annrms User ID: 2649709 239831
Reviewed Dec. 20, 2015

"We enjoyed this salad recipe very much. I omitted the mushrooms because some folks do not enjoy eating them. I doubled the other ingredients. I used Castelvetrano olives. Delicious! It is definitely a keeper! Thank you for submitting."

MY REVIEW
HomeChefColleen User ID: 7305751 239648
Reviewed Dec. 17, 2015

"LOVE IT! I wish I could give it ten stars! I omitted the olives because I don't like them, but I added cherry tomatoes and goat cheese, used a small Thai pepper instead of the pepperoncini, and threw some croutons on top. But the dressing is awesome! Thanks for the recipe!"

MY REVIEW
justmbeth User ID: 1196484 225687
Reviewed Apr. 30, 2015

"Good salad, loved the light dressing."

MY REVIEW
kimspacc User ID: 1340117 216321
Reviewed Dec. 29, 2014

"Very good!"

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