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Italian Flag Salad (Valerie Bertinelli)


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Rate this recipe 4.7/5 (12 Votes)
Italian Flag Salad (Valerie Bertinelli) 1 Picture


  • Dressing:
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon crumbled goat cheese
  • 1/2 small shallot, minced
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 5 ounces spring lettuce mix
  • 1 head romaine, chopped (about 4 cups)
  • 2 cups cherry tomatoes, halved
  • 1 cup sliced radishes
  • 1 cup pecans
  • 3 tablespoons crumbled goat cheese


Adapted from


Step 1

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.

To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.

Recipe courtesy of Valerie Bertinelli

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