Garlic Asiago Salad

    This quick-fix, fresh romaine lettuce salad is ready to serve with dinner in 20 minutes.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on October 12, 2012
    Start To Finish Time:
    20 mins
    Servings:
    8

    Ingredients

    • 1 10 ounce package romaine mixed salad greens

    • 1 cup bottled roasted red sweet peppers, thinly sliced

    • 1 cup pitted ripe olives

    • 1 cup pepperoncini salad peppers

    • 1 cup grape tomatoes, halved

    • 1 recipe Garlic Vinaigrette (see recipe, below)

    • 1 ounce Asiago cheese

    Garlic Vinaigrette

    • ½ cup bottled Caesar Italian salad dressing

    • 2 tablespoon snipped fresh basil

    • 1 clove garlic, minced

    • ¼ teaspoon freshly ground or cracked black pepper

    Directions

    1. Combine romaine mixed salad greens, roasted red peppers, olives, pepperoncini salad peppers, and tomatoes in large salad bowl. Pour vinaigrette (recipe below) over salad greens mixture; gently toss to coat. Peel thin slivers from the Asiago cheese using a vegetable peeler. Garnish each salad with the Asiago slivers. Serve immediately. Makes 8 to 10 servings.

    Garlic Vinaigrette

    1. Combine the salad dressing; basil; garlic; and black pepper in a small bowl using a wire whisk. Makes 1/2 cup.