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Garbage Salad with Sweet Italian Vinaigrette
JEFF MAURO: Slow-Cooker Deep Dish Pizza + Garbage Salad
Mike Smith / TODAY
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Rating:
-1 (0 rated)
Servings:
6

This salad has everything but the kitchen sink in it — and that's what makes it so delicious. Every bite has a different combination of flavors that keeps you coming back for more.

Ingredients

  • Sweet Italian Vinaigrette

    • 1/2 cup red wine vinegar
    • 2 tablespoons honey
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons honey mustard sauce
    • 1 teaspoon dried oregano
    • 1/2 teaspoon chopped fresh thyme
    • 1 clove garlic, finely grated
    • 3/4 cup extra virgin olive oil
    • Kosher salt and freshly ground black pepper
  • Salad

    • 1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
    • 1/2 head romaine, cut into bite-size pieces (about 8 cups)
    • 1/4 head red cabbage, diced small
    • 8 cremini mushrooms, rough chopped
    • 2 carrots, peeled and diced small
    • 1 stalk celery, peeled and diced small
    • 1/2 cup blue cheese crumbles
    • 1 cup crispy pancetta Pepperoncini, to garnish

Preparation

For the vinaigrette:

In a medium bowl, whisk together the vinegar, honey, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper, to taste.

For the salad:

Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and pancetta in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the pepperoncini.

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