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Insalata Della Casa
Author:
Sheila Thigpen
Bravo's signature copycat recipe with a creamy homemade Parmesan Ranch dressing with tangy buttermilk.
4.38
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votes
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Prep Time
15
mins
Refrigerate
1
d
Total Time
1
d
15
mins
Course
Salad
Cuisine
American
Servings
8
servings
Calories
149
kcal
Ingredients
1x
2x
3x
Dressing Ingredients
3/4
cup
light mayonnaise
1/4
cup
light sour cream
1/3
cup
buttermilk
1
oz.
packet ranch salad dressing mix
2 1/4
teaspoon
red wine vinegar
3
green onions
diced
1
tablespoon
grated Parmesan cheese
1
teaspoon
dried chives
1/4
teaspoon
black pepper
Salad Ingredients
1/2
head
iceberg lettuce
diced
1
heart of romaine
diced
1
medium
cucumber
seeded and diced
1
8-oz.. pkg.
grape tomatoes
diced
Bacon bits
Parmesan cheese blend
1
can
fried rice noodles
Instructions
Combine dressing ingredients. Refrigerate overnight.
Just before serving, toss together iceberg, romaine, cucumber, tomato, 1 tablespoon Parmesan cheese, and all of the dressing.
Tower mixture on the center of a cold plate. Top with additional Parmesan cheese, bacon bits, and rice noodles.
Notes
Original recipe found on Tastebook.com
Nutrition
Serving:
1
g
Calories:
149
kcal
Carbohydrates:
15
g
Protein:
4
g
Fat:
9
g
Saturated Fat:
2
g
Polyunsaturated Fat:
6
g
Cholesterol:
9
mg
Sodium:
298
mg
Fiber:
3
g
Sugar:
4
g
Keyword
parmesan, Ranch, salad dressing
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