INSALATA PRIMAVERA (ITALIAN SPRING SALAD)
This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.
Provided by Elisabetta47
Categories Vegetable
Time 30m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the first 5 ingredients in a salad bowl.
- Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
- Drizzle as much of the viniagrette as you like over the salad and toss lightly.
Nutrition Facts : Calories 312.8, Fat 24.5, SaturatedFat 3.5, Sodium 410.4, Carbohydrate 22.2, Fiber 9.7, Sugar 4.8, Protein 6.8
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
- Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
- Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
- Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.
INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Salad Grains Rice Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
- Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
SPRING PRIMAVERA
I found this recipe on a bunch of fresh Dole asparagus. We like lots of veggies, so I added in a zucchini and some cremini mushrooms. I also stirred in some fresh parsley and oregano before serving.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; drain.
- Heat oil in a large skillet over medium-high heat.
- Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
- Remove from heat; stir in pasta and cheese.
- Serve hot.
Nutrition Facts : Calories 272.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 43, Sodium 58, Carbohydrate 41.5, Fiber 3.1, Sugar 4.3, Protein 8.9
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ZESTY ITALIAN SPRING SALAD
This Zesty Italian Spring Salad is colorful, too, with a mix of red and green leaf lettuces and pickled jalapeños and carrots.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss first 6 ingredients in large bowl.
- Add dressing; toss lightly.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
More about "insalata primavera italian spring salad recipes"
INSALATA PRIMAVERA (RECIPE) - LUCA'S ITALY
From lucasitaly.com
5/5 (1)Estimated Reading Time 1 min
10 MOST POPULAR ITALIAN SALADS - TASTEATLAS
From tasteatlas.com
ITALIAN SPRING SALAD - TRAVEL - FOOD * COOL
From elin.ca
ITALIAN SPRING SALADS - JOVINA COOKS
From jovinacooksitalian.com
INSALATA PRIMAVERA | KOWALSKI'S MARKETS
From kowalskis.com
ITALIAN RICE SALAD - INSALATA DI RISO - COOKING WITH NONNA
From cookingwithnonna.com
CAPRESE SALAD | TRADITIONAL ITALIAN INSALATA CAPRESE - RECIPES FROM …
From recipesfromitaly.com
INSALATA PRIMAVERA ITALIAN SPRING SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
INSALATA DI BACCALà (ITALIAN SALT COD SALAD) - CHRISTINA'S CUCINA
From christinascucina.com
39 SPRING SALAD RECIPES YOU'LL WANT TO MAKE ALL SEASON
From gourmettraveller.com.au
ITALIAN SALAD (AKA INSALATA DEL GARGA) - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
INSALATA_PRIMAVERA_FEATURE | DELICIOUS SALADS, RECIPES, SPRING SALAD
From pinterest.co.uk
INSALATA PRIMAVERA - FOOD - MICHAEL'S ON NAPLES - ITALIAN …
From michaelsonnaples.com
INSALATA RUSSA (ITALIAN-STYLE COLESLAW) - GIALLOZAFFERANO RECIPES
From giallozafferano.com
MARINATED POACHED ITALIAN SEAFOOD SALAD: INSALATA FRUTTI DI MARE
From acanadianfoodie.com
CAPRESE SALAD - INSALATA CAPRESE - ITALIAN | INSPIRATION
From italianbellavita.com
INSALATA PRIMAVERA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
INSALATA RUSSA (RUSSIAN SALAD ITALIAN STYLE ... - MEMORIE DI ANGELINA
From memoriediangelina.com
INSALATA DI PRIMAVERA: FRESH SPRING SALAD WITH ARTICHOKES AND APPLE ...
From pinterest.ca
INSALATA DI PRIMAVERA | RECIPES
From oilvinegar.com
INSALATA DI PRIMAVERA OR ITALAIN SPRING SALAD
From mikedowsett.wixsite.com
INSALATA PRIMAVERA (RECIPE) - LUCA'S ITALY | RECIPES, DELICIOUS SALADS ...
From pinterest.co.uk
SPRING VEGETABLE SALAD FRUIT AND FIRST SALT - SICILIANS CREATIVE IN …
From sicilianicreativiincucina.it
INSALATA DI POLPO (OCTOPUS SALAD) - MEMORIE DI ANGELINA
From memoriediangelina.com
ITALIAN SEAFOOD SALAD (INSALATA DI MARE) - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
OIL & VINEGAR INSALATA DI PRIMAVERA
From oilandvinegarusa.com
INSALATA CAPRESE - ITALIAN FOOD FOREVER
From italianfoodforever.com
FOOD AND DRINK: INSALATA PRIMAVERA AT 'INOTECA
From foodanddrink1208.blogspot.com
INSALATA PRIMAVERILE – SPRING PASTA SALAD - SERVED
From served.mt
INSALATA - SALAD, ITALIAN STYLE — TWO PARTS ITALY
From twopartsitaly.com
ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE - SERIOUS EATS
From seriouseats.com
INSALATA CAPRESE - TRADITIONAL ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
INSALATA PRIMAVERA | RECIPE IN 2021 | SPRING SALAD, HEALTHY RECIPES ...
INSALATA DI NATALE: AN ITALIAN CHRISTMAS SALAD - HAPPILY EVA AFTER
From happilyevaafter.com
ITALIAN INSPIRED SPRING SALAD - DELICIOUS SUMMER RECIPE - SEW WHITE
From sewwhite.com
SOUTHERN ITALIAN SEAFOOD SALAD (INSALATA DI MARE)
From ouritaliantable.com
ITALIAN RICE SALAD (INSALATA DI RISO) - MARICRUZ AVALOS
From maricruzavalos.com
INSALATA PRIMAVERA | HY-VEE
From hy-vee.com
BEST ITALIAN SEAFOOD SALAD APPETIZER (INSALATA DI MARE)
From cucinabyelena.com
INSALATA CAPRESE (ITALIAN CAPRESE SALAD) - CURIOUS CUISINIERE
From curiouscuisiniere.com
You'll also love