Italian Vegetable Salad Food

ITALIAN VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

SICILIAN GRILLED VEGETABLE SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
• Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

ANYTIME VEGETABLE SALAD

Steps:

• Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
• Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
• Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ITALIAN SUB SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
• Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
• Add the croutons to the salad and toss. Divide among bowls.

ITALIAN-MARINATED VEGETABLE SALAD

Steps:

• ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
• ADD remaining ingredients; mix lightly. Cover.
• REFRIGERATE 3 hours or until chilled.

ITALIAN-MARINATED VEGETABLE SALAD

Steps:

• Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
• Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
• Refrigerate 3 hours or until chilled.

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
• Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
• Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

ITALIAN VEGETABLE PASTA SALAD

Steps:

• In a very large salad bowl, combine all vegetables and pasta.
• Pour dressing over salad and toss to coat.
• Cover and refrigerate overnight or at least 4 hours.
• Before serving, stir in cheese cubes.

ITALIAN FRESH VEGETABLE SALAD

Steps:

• In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients., Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

ITALIAN PASTA VEGGIE SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.