Trattoria Salad

"This salad is so good you will not be able to stop eating it! Recipe found on the internet."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Combine all ingredients including marinade from artichokes except for Romaine lettuce.
  • Add black pepper to taste.
  • Let marinate in the refrigerator until serving time.
  • Toss in lettuce at serving time and serve with hot French bread.

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Reviews

  1. Yum! I am sorry, we cheated. I added more pasta and used 6 tbsps Fresh Italian salad dressing. Will use this again for certain and will try it your way next time. Thanks for the combo, it's yummy!
     
  2. Made exactly as directed - marinated for 24 hours. This made more like 12 servings. I really like this salad but it is missing something. I added crushed, dried red pepper to my serving but that wasn't what was missin. Not sure what I might add to make it 5 stars. The others liked it well enough but did not oooo and awww.
     
  3. Made this as part of Xmas Eve dinner and it was to die for!!! I took the advice of some of the reviewers and let everything (minus the romaine) marinate for about 6 hours. Everyone really liked it. I used fresh mozzarella cheese and I think next time, I will toss that in the marinade only about 2 hours or so in advance, or maybe just use regular mozzarella. This is truly an excellent recipe. Thanks!
     
  4. I am forever looking for different salad recipes and I really enjoyed this one. Marinating is really the key here which makes this even easier to put together since it's a make ahead recipe. I used a jar of artichoke hearts but otherwise made as posted. Thanks for posting a great recipe!
     
  5. A great change from your usual green salad! These are ingredients I usually have in the fridge or the pantry, so putting this salad together was very easy. Marinating the ingredients is very important, I have to agree... When I first tasted the salad when I mixed it together, it was not very tasty... but after the marination... fabulous!!! I also used only a 1/4 lb of pasta to cut down on some of the carbs. Then I used about 4 oz of buffalo mozarella (which was plenty for us), and a full pint of cherry tomatoes from my garden. So fresh and tangy! I served this salad along with my rock salt crusted roast beef, yukon gold mashed potatoes and rolls... I am going to eat the leftovers tomorrow with some shredded roasted chicken... Thanks for posting!!!
     
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RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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