Big Italian Salad
 Crunchy, colorful, and bursting with flavor, this salad is the perfect side to brighten any hearty Italian dinner, from pasta to pizza. Ingredients For the Vinaigrette 1 cup loosely packed fresh Italian parsley leaves 1 cup loosely packed fresh basil leaves ¼ teaspoon dried oregano 2 cloves garlic, peeled ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita Heaping ¾ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoons honey 1 cup loosely packed fresh Italian parsley leaves 1 cup loosely packed fresh basil leaves ¼ teaspoon dried oregano 2 cloves garlic, peeled ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita Heaping ¾ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoons honey For the Salad 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces 1 large red bell pepper, chopped 1 cup seeded and chopped hothouse cucumbers 1 to 2 carrots, peeled into ribbons Handful grape tomatoes, halved Handful pitted olives Ricotta Salata or Feta, crumbled to taste 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces 1 large red bell pepper, chopped 1 cup seeded and chopped hothouse cucumbers 1 to 2 carrots, peeled into ribbons Handful grape tomatoes, halved Handful pitted olives Ricotta Salata or Feta, crumbled to taste Instructions Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend. Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary. Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops. Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend. Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary. Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops. Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used. Nutrition Information Powered by Per serving (6 servings) Calories: 338 Fat: 31 g Saturated fat: 6 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 5 g Sodium: 393 mg Cholesterol: 11 mg Per serving (6 servings) Calories: 338 Fat: 31 g Saturated fat: 6 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 5 g Sodium: 393 mg Cholesterol: 11 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.