ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
- Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
- Photography by Kate Sears
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
MISTA SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth.
- For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve.
- Preheat the oven to 350 degrees F.
- Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves.
OLIVE GARDEN INSALATA
This is a copycat recipe for Olive Garden's Insalata (the salad they serve tableside). Time does not include the 24 hour chill time.
Provided by Member 610488
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put dressing ingredients into a bottle and shake well. Refrigerate 24 hours before using.
- Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce the red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Insalada Dressing on top, shaking before using.
Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.2, Sodium 91.5, Carbohydrate 11.8, Fiber 2.6, Sugar 5.4, Protein 1.7
INSALATA DI PATATE - ITALIAN POTATO SALAD
A very good alternative to mayo-laden potato salads. It is a much lighter dish and is a great accompaniment to any BBQ dishes or with grilled chicken or meat and a green salad.
Provided by DeSouter
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
- Toss together with remaining ingredients.
- Refrigerate for at least one hour.
Nutrition Facts : Calories 300.7, Fat 9.3, SaturatedFat 1.3, Sodium 309.5, Carbohydrate 49.9, Fiber 6.4, Sugar 2.8, Protein 5.8
INSALATA DELL'ORTOLANO ( GARDENER'S SALAD )
Make and share this Insalata Dell'ortolano ( Gardener's Salad ) recipe from Food.com.
Provided by Mimi Bobeck
Categories Mango
Time 11m
Yield 1 large bowl
Number Of Ingredients 14
Steps:
- Chop salad and dice all ingredients (except for raspberries and blueberries).
- In a separate bowl whisk together dressing ingredients; toss everything together.
- Add salt and pepper.
Nutrition Facts : Calories 1204.3, Fat 79.8, SaturatedFat 10.1, Sodium 1332.8, Carbohydrate 119.3, Fiber 30.3, Sugar 72.5, Protein 24.8
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