Italian Wedding Salad
Bursting with vibrant flavors and hearty textures, this Italian Wedding Salad is a delightful twist on a classic theme, combining the coziness of tender, homemade meatballs with the crisp freshness of a vibrant garden salad. Featuring perfectly seasoned beef and pork mini meatballs blended with parmesan, garlic, and oregano, this dish elevates the usual salad experience into something extraordinary. Tossed with a medley of baby spinach, romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and briny black olives, every bite is a harmonious balance of savory and refreshing. A drizzle of tangy Italian dressing ties it all together, making this 30-minute recipe both filling and satisfying. Ideal as a main course or a show-stopping side, this fusion of flavors is perfect for lunch, dinner, or any time you're craving a bold, Italian-inspired salad.
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Recipe Information
Ingredients
- 0.5 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese
- 1 large egg
- 2 cloves garlic
- 1 teaspoon dried oregano
- 4 cups baby spinach
- 2 cups romaine lettuce
- 0.5 cup red onion
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 cup black olives
- 0.5 cup Italian dressing
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until evenly combined.
Roll the meat mixture into small meatballs, about 1 inch in diameter. You should make about 20 mini meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, rotating occasionally, until they are browned on all sides and cooked through. Set aside to cool slightly.
While the meatballs cool, prepare the salad base. In a large salad bowl, combine the baby spinach, chopped romaine lettuce, thinly sliced red onion, halved cherry tomatoes, sliced cucumber, and black olives.
Drizzle the Italian dressing over the salad and toss gently to coat all the ingredients evenly.
Top the salad with the cooked mini meatballs, distributing them evenly across the bowl.
Serve immediately and enjoy your flavorful Italian Wedding Salad!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
