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  • Writer's picturejaymorganorg

Carmine's Salad

Every few years State Farm hosts our national convention in Las Vegas. I’m not a gambler, so I’ve been to Vegas more times than I’d like. One year Lou and I dined at Carmine’s Italian Restaurant. The original location is in New York, but the Vegas restaurant did not disappoint. If you have never been, everything is served in large family style portions, so the large platters of food are passed around the table. Lou and I fell in love with their salad. I wrote down all the ingredients, and we have copied it dozens of times. Honestly, it’s hearty enough for a meal, but I usually serve it with pasta or another Italian dish. The dressing is very light and flavorful. You will love it!

Carmine's Salad


1 head of iceberg lettuce, chopped

1 package fresh Arugula

1 cup Genoa salami, cut into bite size chunks

1 cup fresh shaved parmesan cheese

1 red onion, sliced thin

1 cucumber, peeled and cut into half moons

1/2 cup banana peppers

1/2 cup green olives, sliced

1/2 cup Kalamata olives, sliced

2 tomatoes, cut into chunks

A sprinkle of dried Oregano on top

Salt and Pepper


The Juice of 1 lemon

1/4 cup red wine vinegar

1/2 cup olive oil

1 teaspoon dried oregano

Salt and pepper to taste


Begin by combining the vinaigrette ingredients in a jar and shake well to combine. Set aside. Using a large serving platter, begin with your lettuce and pile all the other ingredients on top. Add the dressing just before serving.

FNPP Carmine's Salad
Download DOCX • 58KB

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