• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Insalata Verde Misto

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 Head Romaine lettuce;
  • -washed & trimed
  • 1 Head Bibb lettuce; washed &
  • -trimed
  • 1 Bag spinach; washed, remove
  • -stems
  • 1 Cucumber; sliced
  • 1/4 c Pignolia nuts or walnuts
  • 1/3 c Italian-seasoned crouton
  • 2 Tomatoes; quartered
  • 1/2 c Sliced mushrooms
  • 1/4 c Drained garbanzo beans
  • Dressing
  • 8 Artichoke hearts
  • Grated cheese
  • Freshly ground pepper


2 Cloves garlic; minced
6 Anchovy filets
3/4 c Vegetable oil
1/4 c Red wine vinegar
1 Lemon; juice only
1/4 ts Salt
Freshly ground pepper to
1 ts Oregano
1 ts Basil
1 ts Horseradish
1 tb Worcestershire sauce
1 1/3 c Grated Romano cheese

1. Shake as much moisture as possible off washed lettuce & spinach, then
tear by hand into bite-sized pieces. Place in large salad bowl.

2. Add cucumber, pignolia nuts, croutons, tomatoes, mushrooms, & garbanzo

3. Add DRESSING & toss well.

4. Dish onto chilled salad plates. Garnish each plate with 2 artichoke
hearts. Dust with sprinklihng of grated cheese & freshly ground pepper.

1. In wooden bowl, mash minced garlic, using 2 forks in overlapping

2. Add anchovy filets, mashing similarly.

3. Add oil, vinegar & lemon juice, stirring until well-blended. 4. Add
salt, pepper, oregano, basil, horseradish & Worcestershire sauce.

5. Stir well while slowly adding half the cheese. Mix thoroughly & continue
stirring while gradually adding remaining cheese.




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