Saturday, October 25, 2008

Jennifer's Italian Salad

Every time I take this salad to any get-together, it disappears within the first few minutes; everyone loves it. 

This recipe comes from one of my relatives on my husband's side of the family, Jennifer.  She always makes this salad for our family reunions and I can't get enough of it.  She shared how to make it with me a few years ago and I've been making it ever since.  Thanks, Jennifer!  You have know idea how much joy you have brought to my life by giving me this recipe.

The total cost of ingredients can be a little pricey, so this is something I usually make for special occasions.  I do, however, use a store brand of olives to cut the costs a little.  You could certainly make your own croutons with day-old bread.  Also, buying a big hunk of Parmesan cheese is usually cheaper than buying the pre-shredded kind.

Jennifer told me that the key to this salad is to use a zesty Italian dressing.  I just do what she says.

Jennifer’s Italian Salad

1 (16-ounce) bag hearts of Romaine or Italian blend lettuce

3-4 chopped Roma tomatoes

1/2 cup chopped red onion

1 to 1-1/2 cups whole green olives with pimientos, drained

1 to 1-1/2 cups whole black olives, drained

1 (6-ounce) container crumbled feta cheese

3/4  to 1 cup shredded Parmesan cheese

1 small jar or about 1/4 cup capers, rinsed and drained

1 bag restaurant style croutons

1/2 to 3/4 cup bottled Zesty Italian dressing

  1. Place the first 8 ingredients in a large salad bowl and toss.
  2. Right before serving, drizzle with the Italian dressing and add croutons, then toss to combine.
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