Emeril's Italian Salad

YIELD 4 to 6 servings

INGREDIENTS

6 cups Romaine or Red Oak lettuce torn into bite size pieces
1 cup red bell pepper, cut into 2 1/2 inch strips
1 cup yellow bell pepper, cut into 2 1/2inch strips
1/2 cup red onion, thinly sliced
1/2 cup pitted black olives
1/2 cup goat feta crumbles
1/4 cup pepperoncini, stem ends trimmed, seeded and sliced
1/3 cup plus 1 tablespoon olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire

PREPARATION:

Method:

  1. In a large bowl, combine the lettuce, peppers, onion, olives, goat cheese and pepperoncini and toss well.
  2. In a small bowl, combine the olive oil, vinegar, garlic, oregano, parsley, salt, pepper and Worcestershire and mix well. Toss the lettuce with the dressing and serve immediately.

    This recipe was featured on the Gluten Free Episode of Emeril Green.

This recipe appears in: Salads

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