TUSCAN SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
ITALIAN ROMAINE SALAD
Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
- Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
- Peel the onion; slice onion and separate into rings.
- In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
- Sprinkle the croutons and cheese over the salad. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
ITALIAN ROMAINE & BEAN SALAD
You're just 20 minutes away from serving this gorgeous Italian Romaine & Bean Salad topped with shredded Parmesan, Romano and Asiago cheeses.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss lettuce, vegetables and chickpeas with dressing in large bowl.
- Top with cheese just before serving.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
ITALIAN BEAN SALAD
Bottled dressing adds flavor in a flash to this salad sent in by Sue Ross of Casa Grande, Arizona. "The recipe can be doubled or even tripled for potlucks, picnics or barbecues," she assures.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 374mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MEDITERRANEAN ROMAINE SALAD
This salad is my standard-I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside., In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.
Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
EASY ITALIAN BEAN SALAD
A quick and easy summery salad - ideal for serving with a barbecue spread
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.
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- Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
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- In a fine mesh strainer or colander, drain and rinse your beans with cold water. Add your beans to a medium bowl.
- Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to your bowl of beans.
- In a liquid measuring cup, add your vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
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