Italian Leafy Green Salad Recipe

Great salad-I couldn't find grapeseed oil, so I used olive oil instead and it worked just fine-

Pretty good salad! The only change I made was to just use a bag of mixed spring greens instead of buying all of the greens separately. When making the dressing, I really had to stop myself from adding in some garlic. It was good as written, but next time I might go with my gut and throw some in, but that is just a personal preference. Thank you for sharing!

I added a clove of minced garlic and an extra splash of grape seed oil to the dressing.

I have made this salad about 10 times in the past two months, including for several holiday dinners, each time to rave reviews. I use any kind of mixed, not bitter, greens. I make half the dressing and it is always enough. Make sure you add a good amount of salt and pepper. The most important change is to add toasted pine nuts, as recommended by others. It really makes the salad. Finally, this is one of those dressings that really needs to be dressed a few minutes before serving so the salad can absorb the flavors.

The proportions of the veggies in this are perfect. I made this for Thanksgiving, but cheated with a bottled balsamic vinaigrette. I lined the sides of the glass bowl with some of the green/red peper rings, and put more on top as a garnish. Normally in our group of friends, people take some salad but don't eat much because they're focused on traditional Thanksgiving side dishes. This year, everyone ate what they took and several had seconds. Great recipe!

This wonderful salad produced rave reviews for me on two occasions. I was not able to come up with the exact proportions of the leafy green mixture, but it didn't matter. I took the liberty of adding some toasted pine nuts and feta cheese just before serving, and it was a good touch!

Great salad! I added a few ingredients though. I added chopped fennel, fresh mozzarella balls, pine nuts, and freshly grated parmesan cheese to the salad. I also added minced garlic and parmesan cheese to the dressing. Really yummy!

This is a really good salad! For additional flavor, consider adding some grated Italian cheeses (like Parmigiano-Reggiano and/or Asiago) plus thin red onion slices, and a bit of sweetness (I used agave syrup). The quality of the balsamic vinegar makes a huge difference.

making a similar salad tomorrow... baby romaine," party color" grape tomatoes, artichoke hearts, some sundries tomatoes ( with a tbsp of the oil) olives, thin sliced red onion, fresh grated Parmesan cheese. dressing will be grape seed oil, lemon juice, sea salt, black pepper, fresh basil and oregano.

I wish I had cut the peppers smaller than directed. Dressing was bland. Basil was a bit overwhelming as was the balsamic. Not sure the lemon juice helped either. I should’ve just used the homemade dressing I had been making recently, which has honey and Dijon mustard and no lemon juice.

Tasty salad...I bought a package of mixed salad greens that included radichio, and used 5 cups of that. I also only used 3 tbsp of grapeseed oil and 3 tbsp of balsamic vinegar for the dressing, and the flavor was good. And this is a big salad, so if you're only feeding 2 or 3 people, just leave the dressing on the side, peeps can add their own to taste. The dressing was tasty, not what I had expected. Thanks for the recipe, I'll be making it again!

A must-try for everyone!

I couldn't find escarole so I used extra radicchio and a spring mix salad combo. It turned out great and I will be making it again in the near future.

excellent recipe - served to a dinner party.

Delicious and healthy! Added a yellow pepper. Used extra romaine and red leaf, as didn't have the other two lettuce types.

I made it for a dinner party, our guests loved it.

I really like it. I added feta cheese as well.

yummy

Very tasty and refreshing salad! Thank you

used 2 bags italian mix