Best 4 Garbage Salad With Sweet Italian Vinaigrette Recipes
Have you ever tried a salad that has it all – freshness, crunch, sweetness, and tanginess? If not, then you're in for a treat! In this article, we're sharing the recipe for the ultimate Garbage Salad with Sweet Italian Vinaigrette.
This salad is truly a feast for the senses, with a combination of textures and flavors that will keep you coming back for more. The base of the salad is a mix of fresh and crunchy romaine lettuce, crisp cucumbers, juicy tomatoes, and red onions, providing a solid foundation of flavors. To add sweetness, we're incorporating plump and juicy grapes, as well as dried cranberries, which offer a chewy and slightly tart contrast. For a touch of saltiness and umami, we're adding crumbled feta cheese and salty olives, creating a delightful balance of flavors. Finally, the salad is crowned with crispy bacon bits, adding a smoky and savory element that ties everything together.
But what truly elevates this salad is the Sweet Italian Vinaigrette. Made with a blend of olive oil, red wine vinegar, Dijon mustard, honey, garlic, and a hint of dried oregano, this dressing is the perfect complement to the salad. Its sweetness perfectly balances the tanginess of the vinegar, while the garlic and oregano add a subtle depth of flavor.
Whether you're looking for a light and refreshing lunch or a hearty and satisfying dinner, this Garbage Salad with Sweet Italian Vinaigrette is sure to hit the spot. So gather your ingredients, put on your apron, and let's get cooking!
GARBAGE SALAD AND CHAMPAGNE VINAIGRETTE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
- For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
ITALIAN VINAIGRETTE
What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MARTHA'S FAVORITE VINAIGRETTE
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)
Tips:
- For the best flavor, use fresh, ripe vegetables.
- Chop the vegetables into uniform pieces so they cook evenly.
- Don't overcook the vegetables; they should still be slightly crunchy.
- Use a light hand with the salt and pepper; you can always add more to taste.
- For a tangy vinaigrette, use a combination of red wine vinegar and olive oil.
- If you don't have time to make the vinaigrette, you can use a store-bought dressing.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Garbage salad is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and it's also a healthy and affordable meal. With its tangy vinaigrette and crunchy vegetables, garbage salad is sure to be a hit at your next potluck or picnic.
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