Amalfisalads Recipes

AMALFI SALADS

Amalfi salads image

Solo salads for a casual help-yourself party

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 20m

Number Of Ingredients 7

Ingredients

50g pine nut
2 x 110g packs salad leaves (we used bistro salad with red chard)
200g SunBlush tomato , roughly chopped
200g black olive (niçoise are great)
1 tbsp sundried tomato paste
1 tbsp balsamic vinegar
5 tbsp olive oil

Steps:

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

Nutrition Facts : Calories 164 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.77 milligram of sodium

AMALFI SALADS

Amalfi Salads image

Make and share this Amalfi Salads recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

50 g pine nuts
2 (110 g) packages salad leaves (e.g. red chard)
200 g sunblush tomatoes, roughly chopped
200 g black olives (nicoise are great)
1 tablespoon sun-dried tomato paste
1 tablespoon balsamic vinegar
5 tablespoons olive oil

Steps:

The day before; make the dressing.
Mix the tomato paste and vinegar in a small bowl.
Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
To serve; put the leaves in a large bowl with the tomatoes and olives.
Pour in the dressing and mix well.
divide between eight glasses.
sprinkle with the toasted pine nuts.

Nutrition Facts : Calories 151.6, Fat 15.4, SaturatedFat 1.8, Sodium 235.7, Carbohydrate 3.8, Fiber 1.4, Sugar 1.1, Protein 1.4

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

Make the Homemade Italian Dressing.
Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

CHOPPED GREEN SALAD RECIPE

Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

Make the Homemade Italian Dressing.
Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

CHICKEN AMALFI

Chicken Amalfi image

Make and share this Chicken Amalfi recipe from Food.com.

Provided by JenSmith

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 medium chicken legs, separated into thighs and drumsticks, skin removed (2.25 lb)
1/2 teaspoon salt
1 medium onion, thinly sliced
1/4 cup olive, pitted and coarsely chopped
3 medium plum tomatoes, diced
3 tablespoons capers, drained and chopped
1/2 cup chicken broth
1/2 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

Heat oil in a 12-inch skillet over med.-high heat until very hot. Add chicken pieces and salt and cook until chicken is golden brown on all sides, transferring chicken to a plate as it browns. (I use a paper towel-lined plate to absorb the excess oil.).
Add onion to skillet and cook until golden, stirring frequently.
Stir in olives, tomatoes, capers, chicken broth, rosemary, lemon juice, and 1/3 cup water.
Return chicken to skillet and bring to boiling over high heat. Reduce heat to low, cover and simmer for 25-30 minutes. Spoon olive mixture over chicken and stir occasionally while chicken is cooking. Chicken is done when juices run clear when pieces are pierces with a knife.
To serve, arrange chicken on a platter, spoon olive mixture over chicken, and sprinkle with chopped parsley.

Nutrition Facts : Calories 409.8, Fat 28.3, SaturatedFat 6.8, Cholesterol 138.6, Sodium 773.1, Carbohydrate 6, Fiber 1.6, Sugar 2.7, Protein 31.9

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