Recipezaar: Salads,Italian recipes

Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette

Mon, 25 Aug 2008 22:02:03 -0400

I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats! -- posted by Maumeeprof

Antipasto-Style White Bean Salad

Fri, 29 Aug 2008 01:25:57 -0400

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months. -- posted by Sephardi Kitchen

Tony & Miko's Salad

Fri, 29 Aug 2008 19:25:33 -0400

I like to combine my favorite ingredients and see what the flavors taste like! This salad has a little bit of Italian and a little bit of Japanese influence for a light, fresh, filling lunch. Hope you like it! -- posted by Chef*Lee

Wonderful Bread Salad

Wed, 03 Sep 2008 19:09:27 -0400

This is my version of Tuscan Bread Salad. With tomatoes, garlic, cucumber and fresh mozzarella and herbs, how could you go wrong? cook time is sitting/refrigeration time -- posted by newmama

Salmon and White Bean Salad With Chorizo

Sat, 06 Sep 2008 10:35:16 -0400

Perfect summer salad, makes a nice change from tuna and white beans. -- posted by English_Rose

Roasted Tomato Salad

Sat, 06 Sep 2008 11:27:30 -0400

Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month. -- posted by English_Rose

Sicilian Salad Dressing

Tue, 09 Sep 2008 00:31:24 -0400

This salad is to die for, cold and refreshing! My kids love eating this as their main coarse! I make a huge batch and give it away as a present. -- posted by gabby girl

Panzanella

Sat, 13 Sep 2008 23:47:46 -0400

The classic Italian salad. Adapted from Chez Pim. Serves 2-3 hungry people or 4-6 as part of a larger meal. Supermarket tomatoes just aren't worth using - if you can't get garden tomatoes, don't bother... -- posted by DrGaellon

Eggplant Salad

Mon, 22 Sep 2008 15:47:05 -0400

Caponata (kah-poh-nah-tah), a recipe from Betty Crocker's New International Cookbook. Popular in Italy as part of an antipasto. A little salty as written, you may want to boil in less salt. -- posted by Chriztie1502

Berry Salad With Balsamic Vinegar and Honey

Fri, 26 Sep 2008 16:20:06 -0400

Balsamic vinegar and honey go so well together! Adapted from The Silver Palate Cookbook. -- posted by Sharon123

Tiki's Pasta Salad

Tue, 07 Oct 2008 01:35:57 -0400

My son is a picky, picky eater and when I make this he eats it all! Every last piece. There is never any leftovers. Its easy and simple! We have taken it to parties, camping trips, picnics and have it at home about once a week. It is a huge hit and I am always handing out the recipe! Great with garlic bread in a work lunch too!!!! :) Enjoy! -- posted by IndigoLoves2Cook

Sicilian Salad

Mon, 13 Oct 2008 19:21:21 -0400

This pasta salad features cheese cubes. Recipe is from Taste of Home. -- posted by Lainey6605

Bucatini Piccanti Con Le Verdure

Tue, 14 Oct 2008 14:15:36 -0400

Spicy Bucatini with vegetables. Bucatini is a thick spaghetti-like pasta with a hole running through the center. The vegetables in this recipe should be julienned, if possible, all the same size.(they should look like the size of the pasta). This is a nice pasta salad, it can be serve at room temperature or cold. -- posted by MsPia

Italian Picnic Salad

Thu, 06 Nov 2008 23:39:48 -0500

This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it! -- posted by breezermom

Artichoke, Garbanzo, & Spinach Pasta Salad

Mon, 10 Nov 2008 22:49:46 -0500

This is an old standby that we use here at the "home" and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time. -- posted by Manami

Tomato Mozzarella Salad

Thu, 13 Nov 2008 16:33:17 -0500

A traditional Italian salad from Judy Anderson -- posted by Ex-Pat Mama

Tortellini Salad With Fresh Herb & Tomato Vinaigrette

Thu, 20 Nov 2008 19:28:31 -0500

I saw this being made on Food Network. The presentation was fabulous, so I want to try this....it feeds alot but I am sure you can cut in half easy. -- posted by CIndytc

Tortellini Salad

Mon, 01 Dec 2008 18:55:37 -0500

Very simple, very yummy salad. -- posted by Simply Sanjida

Italian Macaroni

Wed, 03 Dec 2008 22:28:01 -0500

I needed a quick side and through this together with what little I had on hand. Inexpensive and easy to make for all of those busy moms out there like me. -- posted by flygirlreese

Orange, Arugula, and Kalamata Olive Salad

Wed, 03 Dec 2008 22:39:55 -0500

Cooking Light 2003 -- posted by dicentra

Italian Bean Salad

Sat, 13 Dec 2008 23:51:27 -0500

A yummy salad that goes well at a BBQ! -- posted by Sara 76

Ww Caprese Rice Salad

Wed, 31 Dec 2008 17:56:39 -0500

WW used jasmine rice, which gives a slightly "flowery" flavour to this Italian-inspired dish. But it can be made with other exotic varieties of rice as well, such as basmati. 4 pts per serving, from weight watchers. -- posted by English_Rose

Balsamic Vinaigrette

Wed, 31 Dec 2008 18:03:11 -0500

I was taught this recipe at a cooking class, I've been hooked ever since. I'm always told to make it for dinner parties when salad is on the menu! -- posted by MechanicalJen

Tuscan Bread Salad

Fri, 02 Jan 2009 23:33:42 -0500

This simple Italian recipe for a refreshing appetizer is the ideal way to start a summertime meal. -- posted by English_Rose

Mozzarella With Mediterranean Salsa

Tue, 06 Jan 2009 01:30:58 -0500

Slices of tomato & mozzarella finished with salsa. -- posted by English_Rose

Basil Vinaigrette Salad Dressing

Wed, 07 Jan 2009 01:19:56 -0500

This is a nice complement to any salad which includes tomatoes. -- posted by Bone Man

Easy Piedmont Salad

Wed, 07 Jan 2009 19:14:21 -0500

Here is a quick and easy Italian-inspired alternative to the usual salad recipes that is also very tastypeppers, olives, anchovies and tomatoes add both colour and fresh flavour. Piedmont salad is perfect served at room temperature. -- posted by English_Rose

Antipasto - Sassani

Sun, 11 Jan 2009 20:41:53 -0500

A most unusual antipasto with navel oranges, olives, anchovies, olive oil. For as long as I can remember my Italian family served this antipasto for holiday dinners. Even people that don't like anchovies love this dish. It was always interesting to see the reaction of guests when this antipasto platter was passed to them. To be polite, they would take a small serving, usually one orange slice, a couple of olives and one anchovy. Many times, if the platter came around again, they would take a second larger helping. -- posted by Mike Sassani

Olive Garden Pasta Salad Supremo

Thu, 22 Jan 2009 14:03:23 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Nonna's Broccoli Rapini, Italian "salad Style"

Tue, 03 Feb 2009 00:49:40 -0500

My southern Italian family would eat platters of this, especially to accompany fish (like boiled shrimp or broiled sea fish). You can eat all you want and never feel guilty, just feel healthy! The buds should not be yellow or the rapini is too old. Nor should it be the least bit wilted. It keeps well in the fridge, and I make giant batches and eat it with my lunch as my side salad. It shouldn't be stringy when cooked, but it should be somewhat bitter, and that's what we LOVE ;-) -- posted by Gina Farina

Fusilli Pasta Salad

Tue, 17 Feb 2009 08:32:24 -0500

Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy. -- posted by ChefRaylene

Italian Green Salad With Parmesan & Lemon Dressing

Wed, 18 Feb 2009 10:46:05 -0500

Try this salad for feeding a crowd, goes brilliantly with pasta dishes. -- posted by English_Rose

Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette

Wed, 18 Feb 2009 10:50:49 -0500

Melon has a lovely depth of flavour in season. Serve it at room temperature, to get the full effect. -- posted by English_Rose

Tuna & Caper Panzanella

Sun, 22 Feb 2009 15:33:14 -0500

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day. You need firm bread with a good structure for this salad as a softer loaf will disintegrate. If you don't have ciabatta, use any country loaf with a good crust, or pita bread. -- posted by English_Rose

Potato, Red Onion & Olive Salad

Sun, 22 Feb 2009 15:34:29 -0500

A simple but spicy salad that is great for a buffet, or to serve a crowd. -- posted by English_Rose

Tuna and White Bean Salad

Wed, 25 Feb 2009 10:24:35 -0500

This makes a great main dish in the summer, or can be used as a side dish any time. It makes a great alternative to pasta salads when you're trying to be carb-conscious, and is very high in fiber. Servings are based on use as a side dish, and cooking time is refrigeration time. -- posted by Felix4067

Kale Salad With Pine Nuts, Currants & Parmesan

Thu, 26 Feb 2009 12:13:17 -0500

In a surprising twist, Tuscan kale is served rawand makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together. -- posted by blucoat

Antipasto Picnic Salad

Sun, 01 Mar 2009 18:19:01 -0500

This is the most delicious salad I've had in a long time. The dressing is just fabulous and is included with the recipe. The taste is very fresh. This is perfect for lunch, or a potluck. -- posted by Jess4Freedom

Creamy Low Fat Italian Dressing

Wed, 11 Mar 2009 14:20:43 -0400

So tasty, you wont believe its low fat -- posted by English_Rose

Greek Orzo Salad

Sun, 15 Mar 2009 01:03:12 -0400

This is a more exciting spin on a side dish I had at a restaurant once. I eat this for lunch all by itself! If you're serving this to a group of people, since everyone likes their salad a little differently, I suggest having a small bowl of crumbled Feta, some lemon juice, and a small bowl of chopped Kalamata olives. That way everyone can change it up and customize it! -- posted by Liza Lou

Tuscan Bread Salad

Wed, 08 Apr 2009 11:45:35 -0400

Haven't tried this yet; clipped it from the local newspaper. "Use a good-quality bread, and reduce the basil and celery leaves to taste if you wish. Chef Glen Manzer suggests using the tender celery leaves from the heart of the stalks. He likes this dish with a simple roast chicken and Chianti." The bread for this salad can be seasoned and toasted before, if you wish. Other additions to the salad can be added, such as buffalo mozzarella, olives, cooked eggs, or poached tuna belly. -- posted by frozen_rain

Insalata Alla Bourguignonne (Salad W/Bourguignonne Dressing)

Sun, 12 Apr 2009 00:53:46 -0400

This delicious Italian salad with a red-wine vinegar dressing can be vegetarian or not, depending on the use of the turkey. -- posted by Celticevergreen

Misto Di Verdure Alla Salvia (Mixed Vegetables With Sage)

Sun, 12 Apr 2009 00:55:52 -0400

When artichokes are unavailable, substitute high-fiber immune boosters like broccoli, beets, spinach, sweet potatoes or mushrooms. -- posted by Celticevergreen

August Bean Salad (Insalata Di Fagiolini)

Sun, 12 Apr 2009 01:08:53 -0400

Simple end of Summer salad with produce fresh from the garden. -- posted by Celticevergreen

Italian Chef's Salad

Thu, 14 May 2009 16:07:15 -0400

A classic salad with an Italian twist. Note: Olives, artichoke hearts, and salami all add salt, so you may find you don't need further salt in the salad. Serves 2-3 as a main course salad, 4 as side salad. -- posted by dianegrapegrower

Butter Bean, Tuna & Celery Seed

Sat, 16 May 2009 10:50:34 -0400

Big creamy butter beans give a tuna and celery salad terrific heartiness! The salad would also be delicious spooned over slices of warm grilled country bread. Recipe by Melissa Rubel from Food & Wine Magazine.:) From Pairing of the Day, April 2008 - Canned Bean Cuisine.They suggest a crisp, citrusy Sauvignon Blanc 2005 Brassfield Estate High Serenity Ranch.I just made a mistake - I marked this for Diabetics (only if you eat it as a whole meal) otherwise I will try to have it removed). -- posted by Manami

Panzanella

Fri, 22 May 2009 11:49:05 -0400

Makes a great first course from Joy of Cooking -- posted by Kiskadee

Hannah's Caesar Salad Croûtons

Sat, 23 May 2009 17:35:19 -0400

Rub the inside of your salad bowl with a clove of garlic. Throw in a bag of romaine lettuce. Add freshly ground pepper and about 1/4 cup Parmesan cheese. Add these super delicious croûtons. (We don't even wait for them to cool.) Top it all off with Creamy Caesar Dressing to complete your salad. Yum. These croûtons are great made with day old French bread, but they taste great even when I just use up the heels or last couple of slices of bread in a loaf. -- posted by CTRmom

Tuscan Bread Salad (Panzanella)

Fri, 29 May 2009 01:58:31 -0400

A brightly colored summer salad with ripe, intriguing flavor. A great way to use up day old Italian (including ciabatta) or French bread. Cooking time indicated is really soaking time. -- posted by Galley Wench

Insalata Florentine (Spinach, Orzo and Chicken Salad)

Sun, 07 Jun 2009 22:30:10 -0400

Source: Birmingham News - August 30, 2002. The recipe did not state the number of servings. -- posted by swissms

Artichoke and Ripe Olive Tuna Salad

Thu, 11 Jun 2009 12:03:32 -0400

An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn. -- posted by Sharon123

Warm Lemon Chicken over Panzanella Salad With Basil Aioli

Thu, 11 Jun 2009 12:10:36 -0400

Submitted by Susan Cortesi, from Northbrook, IL.She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. This is a winner! -- posted by Sharon123

Insalate Caprese

Fri, 12 Jun 2009 02:15:31 -0400

Oh, this classic just sounded like such a perfect home for robust red utterly ripe fresh picked warm summer tomatoes! Found in The Times-Picayune as a recipe that will be prepared at the upcoming French Market Creole Tomato Festival in New Orleans this weekend. -- posted by Buster's friend

Chopped Salad With Italian Vinaigrette

Wed, 17 Jun 2009 14:54:00 -0400

A classic... -- posted by gailanng

Mediterranean Bean Salad - Basic & Simple yet Awesome

Mon, 22 Jun 2009 12:27:20 -0400

A super easy basic and really yummy salad. Great for summer picnics & BBQ. Great side dish for Italian, Greek, Lebanese.... Vary the beans... add cheese... other veg, peppers. -- posted by ChandraSoleil

Panzanella With Herbs

Wed, 24 Jun 2009 10:25:20 -0400

Another wonderful meal that fits my poverty series - panzanella makes wonderful use of leftover bread that otherwise is at risk of going to waste. The herb & vegetable choice is flexible - use what your garden is providing or what ever is in that vegetable drawer. Ours will be making use of the basil that is starting to overwhelm the garden & the first Roma green beans off the 8 foot vines. The article did not mention but this salad does best if allowed to chill 20 minutes or so after pouring on dressing - but don't overmix some marinated & some chewy bread is best. -- posted by Buster's friend

Olive Salad Mix

Sun, 28 Jun 2009 13:32:36 -0400

Can be used in a variety of recipes. See recipe #379356. -- posted by gailanng

Farro Salad

Wed, 01 Jul 2009 11:48:47 -0400

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy! -- posted by ~Rita~

Italian Pepper and Fennel Antipasto

Sat, 04 Jul 2009 14:04:19 -0400

Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay! -- posted by Buster's friend

Italian Chunky Salad

Wed, 08 Jul 2009 01:57:48 -0400

A wonderful vegetable salad marinated in an italian style dressing. Perfect to make ahead. Vegetables may be adjusted to your taste. It's especially good with lots of celery and cauliflower. Goes great with lasagna! -- posted by Mrs. Sarah

Winter Caprese Salad

Thu, 09 Jul 2009 13:23:33 -0400

Mario Batali recipe as posted on epicurious.com Cooking time includes roasting tomatoes. Everything else can be prepped while they roast. -- posted by Brookelynne26

Cauliflower, Olive and Caper Salad Rinforzo

Sun, 12 Jul 2009 09:37:03 -0400

Received in email from gourmet-recipes-from-around-the-world. Will save for cooler weather when cauliflower is abundant (& less $$ LOL). Thanks Pete Walley! Pete noted this may be prepared in advance and refrigerated. Remove from the refrigerator 30 minutes before serving. -- posted by Buster's friend

Beefsteak Tomato Salad

Mon, 13 Jul 2009 15:56:37 -0400

This recipe is from Season 5 Top Chef contestant Ariane Duarte. It combines juicy summer-ripe tomatoes, sweet watermelon and tangy feta cheese for a refreshing dish. It is different but delicious. -- posted by Lainey6605

Roasted Artichoke Salad

Mon, 13 Jul 2009 15:59:19 -0400

I watched Ina Garten make this today on Barefoot Contessa. It looks great! -- posted by SweetSueAl

Insalata Di Gorgonzola (Gorgonzola Salad)

Sun, 19 Jul 2009 16:01:37 -0400

Another recipe from "The Italian Family Cookbook" and can be found on page 26. Gorgonzola cheese is a popular sharp Italian cheese. Combine the sharpness of the cheese with the crisp pears and the sweet red onions and well, your taste buds will whisper they love you! Enjoy! -- posted by Debaylady

Calamari and Shrimp Salad

Mon, 20 Jul 2009 10:50:32 -0400

This is an easy and delicious Italian seafood salad. Be sure to make a large batch, as it goes vey quickly! -- posted by Monica Pileggi

Tomato, Goat Cheese and Black Olive Salad

Wed, 22 Jul 2009 01:45:17 -0400

I threw this together with ingredients I often have on hand, since I love Mediterranean flavors. It's a great dinner starter or a perfect lunch when served with good quality bread and wine. This recipe will serve one for a lunch portion or 2-3 for a dinner starter. -- posted by KissKiss

Easy Tomato, Red Onion, and Kalamata Olive Summer Salad

Sun, 26 Jul 2009 13:42:24 -0400

This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek village salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices. -- posted by Feast Your Eyes!

Italian Panzanella

Thu, 13 Aug 2009 17:21:52 -0400

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From MarthaStewart.com -- posted by hlkljgk

Thanksgiving Leftovers: Harvest Turkey Bread Salad

Thu, 20 Aug 2009 02:23:34 -0400

This is a great panzanella bread salad using up those leftover pieces of turkey meat, rolls, and cranberries. Alternately, you could use Texas Toast croutons (from the store) or toast up some of the leftover rolls instead of using Italian bread. Thanks to the Taste Of Home folks for a great way to make the day after Thanksgiving as tasty as the Big Dinner. -- posted by Debber

Watermelon Panzanella

Fri, 04 Sep 2009 14:30:30 -0400

From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella. -- posted by Cookgirl

Deep-Fried Eggplant Croutons With a Salad!

Tue, 08 Sep 2009 10:51:18 -0400

From Big Daddy's House, Dishes with Dad episode. If you like eggplant, you gotta try this! -- posted by Sharon123

Roasted Tomato and Red Onion Salad

Tue, 08 Sep 2009 10:58:56 -0400

A fabulous side salad or luch in it's own right. Balsamic vinegar makes a delicious and naturally low fat dressing. -- posted by English_Rose

Tomato and Garlic Crouton Salad

Tue, 08 Sep 2009 12:51:34 -0400

Recipe courtesy Brian Boitano 2009--Show: What Would Brian Boitano Make?Episode: Handyman Special. Brian was a skating Olymipic champion who loves to cook and now has his own show. He served this to get into a supper club. What a hoot to watch Brian make his dishes. This one caught my eye! -- posted by Sharon123

Skewered Caprese

Tue, 08 Sep 2009 17:41:46 -0400

Last summer, I threw a big Baby Shower bash for my sister & brother in laws. We chose to make a beautiful heirloom caprese salad, but for the large crowd I developed this easier idea for a party. I will say that it wasn't as good as if I had used pretty heirlooms, but it was a hit and great finger food for the party. -- posted by Melanie B.

Israeli Couscous, Tomato and Mozzarella Salad

Mon, 14 Sep 2009 11:49:40 -0400

My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing. -- posted by Chef #609434

Basil-Arugula Salad With Chicken & Prosciutto

Tue, 15 Sep 2009 11:53:42 -0400

This is a salad-ified version of a chicken pasta dish I had once at Cheesecake Factory. It is both hearty and light, and rich with complex flavors. The basil adds a pesto-like element to the ensemble, and the dijon in the dressing (modified from Mille® 's Dijon Paremsan Dressing, recipe #21008) brings out the peppery taste of the arugula. Because prosciutto is rather salty, be stingy with salt on this. The prosciutto should offer just the right amount. -- posted by SJBG

Tuna and Bean Salad

Thu, 17 Sep 2009 15:42:26 -0400

An all-time favorite Italian salad, this won't take long to make and is great for lunch. -- posted by English_Rose

Fresh Pesto and Tomato Salad

Mon, 21 Sep 2009 11:15:57 -0400

Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied. -- posted by Sarah_Jayne

Chicken Caprese Salad

Tue, 29 Sep 2009 14:06:39 -0400

A light, healthy, YUMMY, dinner -- posted by JHolly

Asiago Pasta Salad

Mon, 12 Oct 2009 17:17:06 -0400

Based on a recipe from BelGioioso's brand Asiago cheese recipe card I picked up at Sam's Club. The card didn't indicate the number of servings, so I'm guessing 4 main course vegetarian servings, or 8 salad course servings. This sounds like a quick and tasty recipe. -- posted by mersaydees

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Insalata Caprese (Or Caprese Salad) With Balsamic Reduction

Mon, 19 Oct 2009 13:25:33 -0400

This is my quickie "copycat" of the insalata caprese at Fleming's steakhouse. No, it's not traditional, but it IS delicious! Could also be considered vegetarian, depending on the person's dairy product preferences. -- posted by princessbride029

Deli Pasta Salad

Wed, 21 Oct 2009 12:51:25 -0400

Great for taking to work. -- posted by English_Rose

Italian Green Salad

Mon, 26 Oct 2009 17:19:56 -0400

This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs. -- posted by CraftScout

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Cunetto's Salad

Tue, 17 Nov 2009 20:24:46 -0500

I found this recipe at cookbooks4sale.com. I LOVE Cunetto's salad so I cannot wait to try this! -- posted by jrivera

Antipasto Salad from Gooseberry Patch

Fri, 20 Nov 2009 01:40:23 -0500

This is a flavorful make-ahead salad which can also double as antipasto if you serve it with toothpicks. Serve the salad with a slotted spoon. This is very easy to put together yet is a crowd-pleaser. Notice that you make this the day before to allow flavors to marry. -- posted by Lorraine of AZ

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Quick Caesar Salad

Fri, 11 Dec 2009 09:44:02 -0500

This is the salad recipe that goes with Caesar Salad Mix. The recipe comes from The Canadian Living Christmas Book. The Zaar menu won't let me us Caesar Salad Mix as an ingredient so I've called it 'seasoning'. Click on this link for the Caesar Salad Mix recipe: recipe#403222 -- posted by Dreamer in Ontario

Caesar Salad Mix

Fri, 11 Dec 2009 09:44:18 -0500

This makes a great Christmas gift! Wrap this up in a basket with a bag of croutons, a tube of anchovy paste and the recipe for Quick Caesar Salad. The recipe comes from The Canadian Living Christmas Book. This recipe makes enough for 3 salads. See recipe#403221 for the salad recipe that goes with this mix. -- posted by Dreamer in Ontario

Chip's Salad

Fri, 18 Dec 2009 01:53:14 -0500

The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good! -- posted by Chef #1485932

Roman Orange and Fennel Salad

Tue, 29 Dec 2009 02:03:04 -0500

Refined version of Lidia's recipe. -- posted by Phil Franco

Baccala Salad

Tue, 29 Dec 2009 02:04:37 -0500

courtesy Raos Restaurant -- posted by Phil Franco

Chicken With Tonnato Sauce

Mon, 04 Jan 2010 01:08:59 -0500

A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor. -- posted by Ice Cool Kitty

American - Italian Pasta Salad

Sun, 17 Jan 2010 05:39:42 -0500

From recipesitalian.com.Let it sit overnight in the refrigerator. -- posted by littlemafia

Arugula Salad With Fennel, Oranges and Pecorino Romano

Mon, 25 Jan 2010 11:19:59 -0500

This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate! -- posted by Cookin'Diva

Caprese Salad 22

Tue, 02 Feb 2010 09:28:46 -0500

This is a quick and simple recipe with flavor and style.....Enjoy -- posted by Thom 22

Antipasto Rotini Salad

Wed, 03 Feb 2010 11:00:45 -0500

Quick and easy, add or change ingredients to your liking and tastes. Make it super quick and easy with Frozen Stir Fry Vegetable Mix instead of fresh vegetables! Omit the salami and make it vegetarian. -- posted by Chef #665035

Egg Salad With Capers and Olives

Thu, 04 Feb 2010 21:33:54 -0500

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123