The post This Italian Orzo Salad Turns Your Antipasto Plate Into Dinner appeared first on Katie Couric Media. Airport slip-ons, ergonomic sandals, flats with arch support and more all-day walking ...

We Publish News 24/7. Don’t Miss A Story. *The Italian chopped salad is colorful, hearty, and full of punchy flavors that easily make it the star of any meal.

Alternatively, use a dash more vinaigrette for a looser dressing that's still creamy but doesn't taste heavy on a jumble of salad leaves, grilled chicken, and croutons. A richer Italian dressing ...

Technique tip: Let the salad sit for 30 minutes to allow the dressing to penetrate the ingredients. Swap option: Add any of your favorite Italian cured meats.

In 1948, Phillip Sollomi debuted an Italian vinaigrette at his Kansas City fried chicken restaurant, the Wishbone. An immediate hit, the salad dressing formed the foundation for an empire: You can ...

In a medium bowl or jar, whisk or shake all ingredients together and pour over salad ingredients. Toss well and allow to sit 10 minutes before mixing again and serving.

Ingredients: 1/4 cup Italian Vinaigrette. 1 green pepper, cut into 1/2-inch rings. 1 yellow bell pepper, cut into 1/2-inch rings. 2 medium onions, cut into chunks. 4 to 6 sweet or hot Italian ...

Wish-Bone Creamy Italian The minute you hear that a dressing goes from its usual state to creamy, you can usually bet that something untoward is happening with the nutritional facts as well. And ...

If the vinaigrette is too thick, add water one tablespoon at a time to thin out. Do not use olive oil for this recipe, as its strong flavor will dominate the vinaigrette.

The vinaigrette can be served chilled or at room temperature. Before serving, whisk again until all ingredients are well-blended, then spoon approximately 1 tablespoon over each fillet.

This May 18 photo shows a serving of Florentine pasta salad in Concord, N.H.