Happy Memorial Day friends. I pulled out all our red, white & blue and our house is festive AF. The color combo makes me insanely happy. Just screams summertime!
We got back from Tahoe last night. It went from sunny (chilly) and beautiful to full on snowing. Crazy weather considering we’re normally sitting on the beach Memorial Day weekend.
Currently writing this post while sitting at the pool with a skinny, skinny marg in my cup and a vodka otter pop. Living it up and feeling like a total rebel not being at work today.
We’re thinking BBQ hot dogs for dinner. I LOVE a good barbecue. With ALL the toppings. And I’m making my Italian Salad to go with our dogs.
Since making this salad for the first time for GG’s 94th Birthday, I’ve made it 2 more times. It’s so good and even my picky tween digs it.
Here’s what you’ll need
- Head of romaine, chopped (1 large head or about 6 cups)
- Radicchio, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 can black olives, halved
- 1 jar pepperoncinis, halved
- 1/2 cup shredded parmesan
- 1 bag texas toast croutons
- 1/2 cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon italina seasoning
- 1 teaspoon sugar
- salt + pepper
Here’s what you’ll do:
To make dressing: add all ingredients into a mason jar. Shake well and refrigerate for 30 minutes. Or till ready to dress the salad.
Mix all the salad ingredients into a large bowl. I like to add everything to a unscented garbage bag. Pouring a little dressing at a time and shake the bag till evenly dressed.
Remember you can now “print” or “pin” to your Pinterest page and save for later. And if you try it out – pretty please tag me, text me or message me and let me know what you think. Totally makes my whole day!!