TRICOLORE CHOPPED SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
- Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
- To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.
TRI COLORE SALAD
This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.
Provided by Susie D
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
- Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
- Top with shavings of Parmesan.
ITALIAN TRICOLORE SALAD
This is the simplest of summer salads but so healthy for you and so easy to prepare. It gets its name from the three colours on the plate -- red, green and white.
Provided by Sackville
Categories Cheese
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice the avocado in half lengthways, remove the stone and peel off the skin.
- Lay each half of the avocado flat side down in the centre a plate.
- Arrange the mozzarella slices around the avocados.
- Sprinkle over the cherry tomatoes and a few basil leaves.
- Drizzle a spoonful of olive oil over each plate and grind over some fresh black pepper.
- Serve immediately.
Nutrition Facts : Calories 550.4, Fat 47.4, SaturatedFat 15.2, Cholesterol 67.2, Sodium 544.5, Carbohydrate 13.8, Fiber 7.8, Sugar 3.8, Protein 21.6
ORANGE ROMAINE SALAD
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
Provided by Justin Shepheard
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
- Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g
MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY
This yummy mixed green salad with orange dressing is a perfect side dish to make for a dinner party or brunch that won't break the bank. To save money, use a snack pack of honey-roasted nuts you find in the check-out aisle to add a nice crunch. The oranges work double duty--the segments go in the salad and the juice is used in the dressing.
Provided by Katie Aubin
Categories Sides
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
- Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
- Let cool, then whisk in the olive oil. Season with salt and pepper.
- Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
- Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 20 grams, Fat 37 grams, Fiber 5 grams, Protein 3 grams, Sugar 10 grams
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