Venetian Salad
A vibrant Venetian-style salad featuring marinated vegetables, salami, and eggs, perfect for light lunches or entertaining, with tangy, savory flavors and fresh greens.
Ingredients
- 4 oz. can mushrooms (stems and pieces) ⓘ
- 3/4 cup oil ⓘ
- 1/4 cup wine vinegar ⓘ
- 1 teaspoon Italian seasoning ⓘ
- 1/2 teaspoon celery salt
- 1 clove garlic, crushed ⓘ
- 1 package frozen Brussels sprouts, cooked and drained
- 2 carrots, peeled and thinly sliced ⓘ
- 1/4 cup sliced onion ⓘ
- 1 quart bite-sized pieces mixed salad greens ⓘ
- 2 hard-cooked eggs, peeled and cut in wedges ⓘ
- 1/4 pound salami, diced ⓘ
Instructions
- Combine undrained mushrooms, oil, vinegar, and seasonings in a bowl.
- Pour the marinade over cooked Brussels sprouts, carrots, and onion.
- Cover and marinate for several hours.
- Just before serving, drain the vegetables.
- Toss the vegetables with salad greens.
- Serve topped with hard-cooked eggs and diced salami.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or parsley in addition to the Italian seasoning. If you don’t have Brussels sprouts, green beans or asparagus can be a great substitute. Ensure the vegetables are well-drained after marinating to prevent the salad from becoming soggy. This Venetian Salad can also be a delightful addition to any Mediterranean recipes.
Serving Suggestions
This salad can be served as a light lunch or as a side dish at dinner. Pair it with crusty bread or a cheese platter for a complete meal. It goes well with grilled meats, making it an excellent accompaniment to dishes like Luscious Lamb. Top with additional vinaigrette if desired for a zesty finish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, avoid using the microwave to maintain the texture of the vegetables; instead, gently warm them in a skillet over low heat. Serve chilled or at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Venetian Salad contains roughly 445 calories, with 6g protein, 32g carbohydrates, and 34g fat. It is an excellent source of vitamin A (73% of the Daily Value), vitamin D (27% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh Brussels sprouts instead of frozen?
Yes, fresh Brussels sprouts can be used instead of frozen. Just trim the ends, steam or blanch them until tender, and then proceed with the recipe. Fresh sprouts will add a crunchier texture and vibrant flavor to the salad.
How can I make this salad vegetarian?
To make this Venetian Salad vegetarian, simply omit the salami or replace it with diced marinated tofu or chickpeas for added protein. You can also enrich the flavor by adding more vegetables or nuts for crunch.
What can I serve with Venetian Salad?
Venetian Salad pairs beautifully with grilled fish or chicken, making it a versatile side dish. For a vegetarian option, consider serving it alongside baked stuffed peppers or a hearty pasta dish like Macaroni Antipasto for a satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).