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Italian Salad

For creamy herb dressing
  Garlic 1 Clove (5 gm)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained
  Marinade 1 Tablespoon (From Artichoke Heart)
  Mixed italian herbs 1⁄2 Teaspoon, crumbled
For salad
  Romaine lettuce head 1 Medium, shredded to make 10 cups
  Marinated artichoke hearts 6 Ounce, drained, reserve 1 tablespoon marinade and each heart cut into thirds (1 Can)
  Cherry tomatoes 6 , sliced
  Canned pitted black olives 3 Ounce (Ripe Ones, 1/2 Of A 6 Ounce Can)
  Red onion 1⁄2 Medium, thinly sliced to make 3/4 cup
  Watercress 1 Bunch (100 gm), stems removed
  Sliced cooked deli roast beef 1⁄2 Pound, cut into strips
  Provolone 1⁄2 Pound, cut into 1/2 inch cubes
  Sesame breadsticks 4 , broken up

1. Prepare the Creamy Herb Dressing Parmesan: Drop the garlic through the feed tube of a food processor with the motor running; process until the garlic is finely chopped. Turn off the motor. Add the mayonnaise, yogurt, Parmesan cheese, capers, reserved marinade and Italian herbs; process the dressing with on-and-off pulses until smooth and creamy. Taste and adjust the seasonings, if necessary.
2. Assemble the Salad: Place the shredded romaine in a 4-quart glass or crystal bowl. Top with layers of the artichoke hearts, tomatoes, olives and red onion. Layer half of the watercress, the roast beef and then the remaining watercress. Spread the dressing over the top of the salad. Sprinkle the top with the Provolone. Cover the bowl with plastic wrap and refrigerate the salad until serving time, up to 1 day.
3. To serve: Just before serving, sprinkle the broken breadsticks over the top of the salad. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss the salad so all the ingredients are well coated with the dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Party, Healthy
Preparation Time: 
10 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.7%

Saturated Fat 8.9 g44.6%

Trans Fat 0 g

Cholesterol 72.1 mg24%

Sodium 838.2 mg34.9%

Total Carbohydrates 15 g4.9%

Dietary Fiber 3 g12%

Sugars 2.8 g

Protein 28 g55.2%

Vitamin A 131.4% Vitamin C 40.8%

Calcium 44.1% Iron 5.3%

*Based on a 2000 Calorie diet

Italian Salad Recipe