"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Salad Recipe

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This recipe for Italian Salad, by , is from Sons of Italy - Weed Lodge #1269, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Lamanna


1 can (8 ounces) tomato sauce
1/2 c. olive oil
1/4 c. red wine vinegar
2 tsp. sugar
2 tsp. dried Italian herb seasoning, crushed
1 tsp. salt
1 clove garlic, minced
1 medium bunch leaf lettuce, torn in bite-size pieces
1 stick (8 ounces) dry salami, cubed
8 ounces mozzarella cheese, shredded
8 ounces Colby cheese, shredded
1 medium tomato, cubed
1 green pepper, coarsely chopped
1 can (3 1/4 ounces) pitted ripe olives, halved
1 c. sliced fresh mushrooms
6 to 8 anchovies, as garnish (optional)

In a small bowl, combine tomato sauce, olive oil, red wine vinegar, sugar, Italian seasoning, salt, and garlic. Whisk until blended; set aside.
In a large salad bowl, place lettuce, salami, mozzarella and Colby cheeses, tomato, green pepper, olives, and mushrooms. Toss to combine.
Whisk dressing to mix; pour half the dressing over the salad. Toss until well coated. If desired, garnish with anchovies.
Pass remaining dressing separately.

Yield: 6 servings




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