Karens Quick Italian Salad Food

QUICK ITALIAN SALAD

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 SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Steps:

• In a large pot, add 3 quarts of water, the Old Bay seasoning, and a tablespoon of kosher salt.
• Bring the mixture to a boil and add the shrimp. Simmer over medium low for 3 minutes. Using a spider skimmer, transfer the shrimp to a medium bowl.
• Measure out 2 cups of the liquid and discard the rest. Return the two cups of liquid back to the pot.
• Add the wine to the pot and bring to a boil. Reduce the heat to medium low. Add the scallops and simmer for 2 minutes.
• Transfer the scallops to the bowl with the shrimp.
• Bring the liquid to a boil and add the calamari. Simmer for 2 to 3 minutes. Transfer the calamari to the bowl with the shrimp and scallops.
• Bring the liquid to a boil and add the mussels. Cover the pan and simmer for 5 minutes, until the mussels open.
• Let the mixture cool.
• Remove the mussels from the shells with the exception of 12 shells and add the "naked" mussels to the bowl of seafood. Add the additional 12 mussel shells that still have "meat" to the bowl.
• Reserve 1/2 cup of the poaching liquid.
• Place the seafood in a large colander to drain, and then place it back into the bowl.
• Heat the olive oil in a 10-inch sauté pan over medium heat. Add the garlic, oregano, and red pepper flakes. Cook for one minute. Add the tomatoes and cook for two more minutes.
• Add the reserved poaching liquid, limoncello, lemon zest, lemon juice, a tablespoon of salt, 1 teaspoon of pepper, and cook for a minute.
• Pour the dressing over the seafood and add the fennel, parsley, and lemon slices.
• Toss the seafood to combine, cover with plastic wrap, and chill overnight.
• When ready to serve, sprinkle the seafood with two teaspoons of salt, a teaspoon of pepper, and the juice of one lemon.
• Toss and tasted for seasonings.

KAREN'S SPRING MIX SALAD

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

KAREN'S QUICK ITALIAN SALAD

Steps:

• Arrange greens and vegetables in a salad bowl or on individual salad plates. In a jar with a tight-fitting lid, combine all remaining ingredients shake well. Serve over salad.© Copyright Reiman Publications, 1993-1997

KAREN'S SALMON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

QUICK ITALIAN SALAD WITH A CREAMY DRESSING(PIONEER WOMAN)

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.

KAREN'S TUNA NOODLE SALAD

Steps:

• Prepare shell noodles as per package instructions.
• After draining, rinse with cold water to cool the noodles down.
• "Shake"strainer well to rid noodles of excess water.
• Transfer cool noodles to a large mixing bowl.
• Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
• Mix well, stirring in a"scooping" manner until all flavors are blended.
• Refrigerate until cold.
• If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
• Add salt, pepper, or other herbs and spices to your taste.