ITALIAN FRUIT SALAD
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
- Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
- Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.
ITALIAN FRUIT SALAD
Mandarin oranges, pineapple and greens are tossed with Italian dressing then topped with cottage cheese and almonds for a refreshing fruit salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Toss greens with oranges, pineapple and dressing.
- Place greens mixture evenly on 4 salad plates; top with cottage cheese.
- Sprinkle with almonds.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
ITALIAN FRESH SUMMER FRUIT SALAD
Italian fresh summer fruit salad or Macedonia is a fantastic healthy dessert. This simple recipe is a great addition to your summer menu
Provided by The Saporito
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Chop the kiwi, strawberries, and bananas (not too finely, the pieces should be medium)
- The secret of this fruit salad is that fresh orange juice is used as its dressing. Just squeeze it out of the orange and pour it over the chopped fruit, stir and add sugar or honey if needed (usually the salad is sweet enough without sugar), leave it for 5 minutes to let the fruit "make friends" with the juice.
Nutrition Facts : Calories 77 kcal, ServingSize 1 serving
MACEDONIA DI FRUTTA (FRUIT SALAD)
Time 30m
Number Of Ingredients 3
Steps:
- Toss the cut up fruit together with sugar and freshly squeezed lemon juice. Taste the combination: if too sweet, add a bit more lemon juice, if too tart, add a bit more sugar, bearing in mind that both tend to mellow after maceration.
- Let the fruit macerate for about 30 minutes in the fridge and there you have it!
ITALIAN-STYLE SALAD WITH CRISP PANCETTA
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
- Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.
Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
FRUIT SALAD
Look for ripe, sweet-smelling fruit for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a lovely, light summer dessert
Provided by Cassie Best
Categories Dessert
Time 15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
- Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
- Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
- Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.
Nutrition Facts : Calories 72 calories, Fat 0.5 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
ITALIAN FRUIT SALAD
Make and share this Italian Fruit Salad recipe from Food.com.
Provided by Sassy in da South
Categories Low Protein
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Acine de Pepe according to box directions; drain and set aside to cool.
- Drain juice from canned fruit into a saucepan.
- Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
- Mix with the cooled pasta and refrigerate for a couple of hours.
- Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
Nutrition Facts : Calories 711.8, Fat 24.9, SaturatedFat 19.4, Cholesterol 105.8, Sodium 61.2, Carbohydrate 117.5, Fiber 3.6, Sugar 86.7, Protein 9.6
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5/5 (2)Category Breakfast, DessertCuisine American/ItalianCalories 198 per serving
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