Barefoot Contessa Ambrosia Salad Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

BAREFOOT CONTESSA'S PANZANELLA SALAD

Steps:

• Heat the oil in a large saute pan.
• Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
• Add more oil as needed.
• For the Vinaigrette.
• Whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
• Add the bread cubes and toss with the vinaigrette.
• Season liberally with salt and pepper.
• Serve, or allow the salad to sit for about half an hour for the flavors to blend.

AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

SARAH'S AMBROSIA FRUIT SALAD

Steps:

• Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA

Steps:

• Preheat the oven to 400 degrees F.
• Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
• Remove to paper towels and drain.
• Place the tomatoes on a baking sheet and coat with olive oil.
• Sprinkle with salt and pepper.
• Roast for 15 to 20 minutes, until soft.
• Wash the lettuce leaves carefully and spin-dry in a salad spinner.
• Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices.
• Place them in a large mixing bowl.
• For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade.
• Process until smooth.
• With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
• Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well.
• Add 1 cup grated Parmesan and toss.
• Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.