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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Salad |
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Serves: 6 Print this Recipe1 8-ounce can tomato sauce 1/2 cup vegetable oil 1/4 cup red wine vinegar 2 teaspoons sugar 2 teaspoons italian seasoning dried crushed 1 teaspoon salt 1 clove garlic minced 1 lettuce medium bunch leaf torn into bite-size pieces (about 6 cups) 1 8-ounce stick salami dry, cut in 1/2 -inch cubes (about 2 cups) 8 ounces mozzarella cheese shredded (about 2 cups) 8 ounces colby cheese shredded (about 2 cups) 1 tomato medium, cut-up (about 1 cup) 1 green bell pepper chopped (about 1 cup) 1 3 1/2-ounce can olives pitted, cut in half 1 cup mushrooms sliced Anchovy Canned (optional) In a small bowl, mix tomato sauce, oil, red wine vinegar, sugar, herb seasoning, salt and garlic until blended; set aside. In a large salad bowl, place lettuce, salami, mozzarella and Colby cheese, tomato, green pepper, olives and mushrooms; toss well. Pour on half of the dressing, toss until well coated. Garnish with anchovies. Pass remaining dressing separately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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