Recipes Salads Big Italian Salad 5.0 (3,017) 16 Reviews Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course—it was strictly oil and vinegar." By Grace Parisi Updated on November 20, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 to 6 servings Ingredients 1 garlic clove, smashed Salt 2 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 cup plus 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 large romaine heart, chopped 1 small head of radicchio—halved, cored and coarsely chopped 1/4 head of iceberg lettuce, coarsely chopped 1 tender celery rib, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes 1/4 cup pitted green olives, preferably Sicilian 8 peperoncini 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup) Directions In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away. © Quentin Bacon Notes One serving 273 cal, 6 gm carb, 25 gm fat, 4.6 gm sat fat, 6 gm protein, 2 gm fiber. Rate it Print