Italian Salad

This 15-minute Italian Salad features sun-dried tomatoes, artichokes, cherry tomatoes, pine nuts, Parmesan cheese, and a mix of baby spinach + baby arugula. Tossed with homemade Italian dressing, this healthy fresh salad is meatless, gluten-free, and packed with nutrients and fiber. Serve it as a side dish, or quick lunch, or turn it into a complete meal by adding your favorite protein (seafood, grilled meats, chicken). It's a definite crowd-pleaser to share with friends and to bring to potlucks, picnics, block parties, and other festivities.

Course Salad

Cuisine Italian

Keyword Italian salad

Prep Time 15

Total Time 15

Servings people

Calories 235kcal

Author Julia

Ingredients

Salad dressing

¼ cup extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon honey
¼ teaspoon Italian seasoning
salt and freshly ground black pepper to taste

Salad ingredients

6 oz arugula and baby spinach mix or lettuce, mixed greens
4 oz sun-dried tomatoes in olive oil, drained, chopped
4 oz artichokes chopped
4 oz red cherry tomatoes sliced in half
⅓ cup red onion sliced
⅓ cup Parmesan cheese shaved or grated
⅓ cup pine nuts

US Customary - Metric

Instructions

Make salad dressing

Combine all salad dressing ingredients in a mason jar. Whisk well with a fork, until emulsified. Or, close with the lid, and shake vigorously. Add more olive oil to taste.

Assemble the salad

In a large bowl, combine all salad ingredients, except Parmesan cheese and pine nuts.
Toss with the salad dressing, until well combined. You don't need to use all of the salad dressing - use just enough.
When serving, top with shaved Parmesan cheese and pine nuts.

Nutrition