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Italian Salad

Updated on August 19, 2012


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Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: Serves 4


  • 1 large bunch romaine lettuce, washed, dried and roughly chopped
  • 6 baby portabella mushrooms, cleaned and sliced
  • 1/2 jar black olives
  • 1/2 cup sudried tomatoes (in olive oil and spices, NOT water)
  • 1/2 cucumber, chopped
  • 1/2 red onion, chopped
  • 1 banana pepper, chopped
  • 4 tablespoons olive oil (from the sundried tomatoes jar)
  • 1 teaspoon apple cider vinegar
  • 1 clove minced garlic
  • 1 teaspoon spicy brown mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon raspberry honey (or regular honey)
  • fresh cracked pepper
  • sea salt
  • parmesan (to sprinkle on top)
  1. In a large bowl, add the chopped romaine, sliced mushrooms, 1/2 jar of black olives, 1/2 cup of sundried tomatoes, chopped cucumber, red onion and banana pepper.
  2. In a smaller bowl, whisk together 4 tablespoons of olive oil from the sundried tomatoes jar, 2 tablespoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar, 1 clove of minced garlic, 1 teaspoon of spicy brown mustard and 1 teaspoon of raspberry (or regular) honey. Season with fresh cracked pepper and sea salt.
  3. Pour the dressing over the veggies. Mix, sprinkle with parmesan and enjoy!


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