Easy Italian Salad

Yield: 8 servings
Community Recipe from


  • For the dressing
  • 1/2 cup(s) olive oil
  • 1/4 cup(s) mayonnaise
  • 1/4 cup(s) grated parmesan
  • 1/4 cup(s) fresh parsley minced
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) vinegar
  • 2 teaspoon(s) black pepper
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) red pepper flakes
  • 1 clove(s) garlic pressed
  • 1 whole(s) lemon juiced
  • For the salad
  • 1 head(s) romaine lettuce roughly chopped
  • 1/2 head(s) iceberg lettuce chunked
  • 6 whole(s) pepperoncini
  • 1/2 cup(s) whole black olives
  • 1/2 cup(s) whole red cherry tomatoes
  • 1/2 whole(s) small red onion thinly sliced
  • 1/3 cup(s) grated parmesan


  1. For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.

  2. For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
December 2013

This recipe is a personal recipe added by kennytheo32 and has not been tested or endorsed by MyRecipes.

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