Comida Kraft
Recipe Box

Italian Salad

 AprilMarie8604
Prep Time
0
min.
Total Time
25
min.
Servings

0

What You Need

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Make It

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  • 1) Cut off and discard the romaine's root. Slice the rest in half lengthwise. Then chop crosswise into 1-inch-wide pieces. Rinse and pat dry.
  • 2) Slice top off peppers, halve, and remove seeds and white bits inside. Slice lengthwise into thin strips.
  • 3) Peel cucumber. Slice in half lengthwise. Cut each half crosswise into half moons.
  • 4) Slice off top of red onion (the side with a stem), then slice in quarters. Peel outer skin off two quarters and slice crosswise into thin strips
  • 5) Combine all the vegetables and the vinaigrette in a large bowl. Mix well. Transfer to plates. Garnish with the fresh mozzarella balls.

Notes

PERFECT VINAIGRETTE: 1/4 cup red wine vinegar 2 tsp. Dijon (or other) mustard 2 Tbsp. fresh-squeezed lemon juice Pinch of salt and pepper 3/4 cup extra-virgin olive oil 1) Put all ingredients except oil in a bowl. Use a wire whisk to combine while slowly adding oil (this way you get a creamy consistency that won't separate). Makes four to six servings (you can keep extra dressing in the fridge for up to a week)

Ratings & Reviews

Rated 5 out of 5 by from I also couldn't find the Sundried Tomato and Basil Cream Cheese, so I used the Philadelphia Italian... I also couldn't find the Sundried Tomato and Basil Cream Cheese, so I used the Philadelphia Italian Cheese & Herb Cooking Creme which was excellent. My kids and husband loved it and said they would want me to make it again. It was very easy to make but next time I'll add chicken or andouille sausage to it.
Date published: 2011-08-29
Rated 4 out of 5 by from I haven't made the recipe yet, but I couldn't find the tomato & basil cream cheese either, so I... I haven't made the recipe yet, but I couldn't find the tomato & basil cream cheese either, so I bought sundried tomatos and basil and I'm going to make the mixture with the Philadelphia cooking cream cheese. Will report on the results after this weekend.
Date published: 2011-08-26
Rated 4 out of 5 by from My husband copied this recipe and asked if I would make it for him, as we had an excess supply of... My husband copied this recipe and asked if I would make it for him, as we had an excess supply of tomatoes. We used the Italian Herb cream cheese and added cut up chicken breast to it. We both enjoyed it and we will make it again.
Date published: 2011-08-28
Rated 4 out of 5 by from I really liked this dish! I really liked this dish! I couldn't find the sundried tomato cream cheese, so I used the green onion/chives cream cheese. Great way to use my fresh tomatoes and basil from the garden.
Date published: 2011-08-24
Rated 5 out of 5 by from DELICIOUS! DELICIOUS!!!! i couldnt find the cream cheese spread so i used tomato basil cooking cream and i used the whole tub instead of half..very creamy and YUMMY! the whole family loved it!
Date published: 2011-09-18
Rated 3 out of 5 by from Tasted good, but too dry and I even added some milk and extra cream cheese. Tasted good, but too dry and I even added some milk and extra cream cheese. I also added bacon and chicken to make it a main course.
Date published: 2011-09-01
Rated 5 out of 5 by from Absolutely amazing! Absolutely amazing!
Date published: 2011-09-30
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