Saturday Night Italian Salad

Saturday Night Italian Salad is my father’s own creation. For as long as I can remember, at least once a month on a Saturday evening  my dad would cook steaks on the grill.  He always prepared this salad, the perfect culinary accompaniment to grilled steaks.  I asked him to make it last week when we were grilling steaks. It is as good as it ever was, and we enjoyed each bite.  I thought I would share it with you.  This salad is basically a meal in itself, or at the very least, your daily dose of greens and vegetables.


Saturday Night Italian Salad


3  bags spring mix salad mix

1  package cherry grape tomatoes

1  package yellow grape tomatoes

5-7  garden tomatoes, quartered

1  4 ounce can chopped black olives, drained

3  4 ounce cans mushrooms, drained

1 14 ounce can quartered artichoke hearts, drained

1  15 ounce can extra long asparagus spears, drained

1  14.5 ounce can cut asparagus spears, drained

½- ¾  bottle Italian salad dressing


Place lettuce greens in a large bowl. I cut the greens into smaller pieces.


The chef prepares the tomatoes.

Add tomatoes, drained black olives, artichoke hearts asparagus and mushrooms.

asparagus-mushrooms (1)

Toss with desired amount of dressing.  Cover and refrigerate at least 2 hours.


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