Carmine’s Italian Restaurant House Salad
Created by dienia b on July 18, 2024
- Servings: 8
- Prep Time: 30m
- Cook Time: 0m
- Recipe #43223
Ingredients
- 1 head iceberg lettuce, chopped
- 8 ounces fresh arugula (1 package)
- 8 ounces genoa salami, cut into bite size chunks (1 cup)
- 8 ounces fresh shaved parmesan cheese (1 cup)
- 1 cup red onion, sliced thin
- 1 cucumber, peeled and cut into half moons
- 1/2 cup pickled banana peppers, drained
- 1/2 cup stuffed green olives, sliced
- 1/2 cup pitted kalamata olives, sliced
- 2 cups tomatoes, cut into chunks
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Vinaigrette
- 1 lemon, juiced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to Make
-
Step 1: Begin by combining the vinaigrette ingredients in a jar and shake well to combine.
-
Step 2: Set aside.
-
Step 3: Using a large serving platter, begin with your lettuce and pile all the other ingredients on top.
-
Step 4: Add the dressing just before serving.
-
Step 5: Season to taste.
Nutritional Facts
- Serving Size: 1 (300.2 g)
- Calories 336.7
- Total Fat - 18.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 19.5 mg
- Sodium - 444.2 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 2.7 g
- Sugars - 26.1 g
- Protein - 9.1 g
- Calcium - 164.3 mg
- Iron - 1.1 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.1 mg