?? Salad Recipes

Tomato And Buffalo Mozzarella Tomato Salad Recipe

1. Rocket leaves (150gm)
2. diced buffalo mozzarella (500gm)
3. freshly grated parmesan cheese (200gm)
4. parmesan crisps (for garnishing)
5. shredded basil leaves (a handful)
6. crushed garlic (1clove)
7. rocket leaves (150gm)
8. salt and freshly ground pepper (to taste)
9. sliced tomatoes (4)

To serve :-
1. Balsamic vinegar (2tsp)
2. extra virgin olive oil (2tsp)
3. extra virgin olive oil (2tbsp)
4. toasted pine nuts (50gm)

Method of preparation:-

1. Take a bowl, Place the tomatoes in it then add garlic, salt and pepper. Mix it and keep it for sometime.

2. Preheat the grill. Take a non stick baking tray. Sprinkle 3-5cm round of cheese on it. Now place the tray under the grill and cook the cheese for about 2 minutes until gets golden brown.

3. Take out the cheese from the grill and keep them to cool about 1-2 minutes. Then place the cheese rounds on a cooking rack. Store them in a sealed container for a week.

4. To make salad, take a bowl, mix rocket leaves with mozzarella, tomatoes and basil leaves in it. Serve the salad on to the four plates.

5. Take pine nuts and then sprinkle them around the plate and drizzle with olive oil and balsamic vinegar. Spread the Parmesan crisp around the plate and then serve the salad.

Number of servings ? 4

Spicy Italian Salad Recipe

Chopped fresh thyme (1thyme), minced garlic (2cloves), rinsed dried and chopped ramaine lettuce (5cups), thinly sliced red onion (1), sliced cucumber (1/2), pitted green olives (1/4c), black olives (1/4c), grated Romano cheese (2tbsp), ground black pepper (to taste), grated carrot (1), red bell peppers cut into strips (1), drained and quartered antichoke hearts (1can), dry mustard (1/2tsp), white sugar (1tbsp), tarragon vinegar (1/3c), canola oil (1/2c).

Method of preparation:-
Take a medium size container with a lid. Mix canola oil, thyme, sugar tarragon vinegar, garlic, dry mustard in the container. Cover it with lid and shake the container until all the Ingredients get well blended. Place the antichoke hearts into the mixture of container. Cover the container to marinate it. Keep it in the refrigerator for about 4 hours or overnight. Take a large bowl, mix together the carrots, red onions, red bell peppers, black olives, green olives, lettuce, cucumber and Romano cheese. Season with pepper. Pour this mixture into the antichoke and marinate mixture and then toss all the Ingredients to coat. Now the salad is ready to serve.

Number of servings ? 6

Antipasto Pasta Salad Recipe

1. Seashell pasta (1pound)
2. diced Asiago cheese (1/2pound)
3. chopped green bell pepper (1)
4. diced red bell pepper (1)
5. extra virgin olive oil (3/4c)
6. dried parsley (1tbsp)
7. dried oregano (2tbsp)
8. grated parmesan cheese (1tbsp)
9. balsamic vinegar (1/4c)
10. dry Italian style salad dressing mix (1pkg)
11. chopped tomatoes (3)
12. drained and chopped black olives (1can)
13. chopped pepperoni sausage (1/4pound)
14. chopped ganoa salami (1/4pound)
15. salt and ground black pepper (to taste)

Method of preparation:-
1. Take a large pot of salted water. Place it over heat. Cook the seashell pasta in it. Cook it until the pasta gets al dente. Then drain the pasta and cool it under cold water.

2. Take a large bowl, mix the cooked pasta, Asiago cheese, salami, red bell pepper, olives, tomatoes, green bell pepper and black olives in it. Mix the envelop of Italian dressing mix in it.

3. Cover the bowl with lid and keep the bowl in the refrigerator for about one hour. To make the dressing, mix all the dressing ingredients in a bowl like balsamic vinegar, olive oil, parsley, oregano, pepperoni sausage, parmesan cheese, salt and pepper.

4. Just before serving the salad, pour this dressing mixture over the salad and mix it well.

No. of servings:-12

A Great Pepper Salad Recipe

1. Drained, sliced pepperoncini peppers (1 1/2jar)
2. cubed sausage pepperoni (1pound)
3. cubed Swiss cheese (1/2pound)
4. drained and thinly sliced mushrooms (1can)
5. drained and thinly sliced black olives (2can)
6. cubed sharp cheddar cheese (1/2pound)
7. cubed provolone cheese (1pound)
8. drained and diced pimento peppers (1jar)
9. drained sweet pepper rings (1jar)
10. garlic (4cloves)
11. canola oil (1c)
12. olive oil (1/4c)
13. dried oregano (4 1/2tbsp)

Method of preparation:-
1. Take a large bowl with a lid to cover it. Mix together all the ingredients like pepperoni, pepperonicini peppers, pimento peppers, sweet pepper rings, Swiss cheese, provolone cheese, mushrooms, olives, cheddar, oregano, garlic, olive oil and canola oil in the bowl.

2. Mix all these ingredients well until gets coated properly. Now cover the bowl tightly with the lid. Keep the covered bowl of all the ingredients in a refrigerator for about 3 days.

3. Often shake the bowl. This salad can be served cold. It is better to take out the salad bowl from the fridge, let it come to the room temperature and then serve it.

Number of servings ? 12

Insalata Con Le Arance (Aalad With Orange) Recipe

1. Oranges (2)
2. thinly sliced green olives (3)
3. extra virgin olive oil (3tbsp)
4. mustard (1tsp)
5. roughly chopped walnuts (1/4c)
6. thinly sliced white celery (1/2c)
7. Belgian Endive salad (2heads or 10oz)
8. sliced fennel (1c)
9. salt and pepper (to taste)
10. lemon juice (2tbsp)

Method of preparation:-

1. Clean the fennel and salad and then slice them thinly.Take a salad bowl, put the sliced fennel and sliced salad in it then mix celery in it. Add lemon juice of about 1 spoon in it and mix it well so that the salad does not turn brown.

2. Now take 2 oranges, peel them and remove all the white inner part of the peel. Then make horizontal slices of the oranges and then cut these slices into spikes. Add walnuts and oranges and olives and then oranges to the salad.

3. Take a cup, mix olive oil, a tablespoon of lemon juice, mustard and a pinch of salt and pepper in it. Mix them well. When they are well mixed then pour it over the salad and mix it well.

4. Taste the salt and pepper, if it is less to your taste then add a little more and then serve it.

Insalata Di Patate E Fagiolini Recipe

1. Potatoes (2-3/4pound or 4 medium)
2. black olives (1/2c)
3. green beans (1lbs)
4. extra virgin olive oil (5tbsp)
5. Swiss cheese (9oz)
6. salt ( to taste)

Method of preparation:-
1. Take potatoes. Wash them and boil them in salted water in a pot. Meanwhile take another pot. Boil the green beans in it until gets cooked.

2. Take Swiss cheese and cut them into cubes with a knife and also slice the olives. When the potatoes are ready or get boiled then drain them and keep them to cool enough to handle and then peel them. When the potatoes are peeled then cut them into small cubes.

3. Take a bowl, put olives and cheese in it and then place the potatoes in the bowl with the olives and the cheese. When the beans get cooked then drain them and cut into pieces of about 1 inch long and then add them into the rest.

4. Add oil and salt according to taste. Now salad gets ready, you can eat it immediately or place it in cool place and eat it later.

Caesar Salad Recipe

1. Large shrimp, cleaned, deveined and butterflied (1large)
2. chopped basil leaves (1tbsp)
3. chopped flat leaf parsley (2tbsp)
4. Caesar or light Caesar dressing (3/4c)
5. artichoke hearts, in brine and quartered (1can or 14 ounces)
6. dried bread crumbs (1/2c)
7. rinsed, small capers (1tbsp)
8. dry white wine (1/4c)

Method of preparation:-
1. First heat the oven to 375 degrees F. Take a glass casserole, mix parsley, capers, wine, light Caesar salad dressing and basil in it. Keep about ¼ of this mixture aside. Add artichoke and shrimp into the casserole. Mix this mixture well to coat with sauce.

2. Now take a small bowl, mix bread crumbs with the kept over mixture. Mix it well and then spread it over the artichoke and shrimp in the casserole.

3. Place the glass casserole in oven and bake it for about 20 minutes until the top turns lightly brown in color. When it gets ready then serve it over the rice.

Number of servings ? 4

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