Insalata Mista Italiana Recipes

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INSALATA MISTA ITALIANA



Insalata Mista Italiana image

...Casual dining...ulterior motives...subterfuge! The salad dressing was found on www.michaelsrestaurancom. with a few changes.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 16

4 cups organic mixed greens, washed and dried
1 small red bell pepper, roasted, stemmed, seeded and membrane removed, chopped
1/2 cup artichoke heart (not marinated)
3 tablespoons freshly grated parmesan cheese
2 small fresh firm roma tomatoes, sliced (the best you can find!)
1/2 cup chianti wine
1/2 tablespoon vegetable stock
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1 garlic clove, minced
1 teaspoon shallot, chopped
1 teaspoon parsley, chopped
1 teaspoon salt, to taste
1 pinch black pepper
3 1/2 tablespoons extra virgin olive oil
fresh basil leaf (NOT dried)

Steps:

  • Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
  • Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
  • Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
  • Salad: Divide and arrange the mezclun on two salad plates.
  • Top with the remaining salad ingredients.
  • Drizzle with the vinaigrette. Garnish with the fresh basil.
  • Preparation time does not include roasting the bell pepper or preparing the vinaigrette.

Nutrition Facts : Calories 339.7, Fat 26.1, SaturatedFat 4.6, Cholesterol 6.6, Sodium 1423.6, Carbohydrate 12.8, Fiber 3.7, Sugar 4.9, Protein 5.4

INSALATA MISTA



Insalata Mista image

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Spring     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6

1 large carrot, peeled
1 small head Bibb lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice or red wine vinegar

Steps:

  • Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.

INSALATA MISTA



Insalata Mista image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 12

1 small head romaine lettuce, trimmed, rinsed and patted dry
1 small head green leaf lettuce, trimmed, rinsed and patted dry
1 bunch arugula leaves, trimmed, rinsed and patted dry
1 small head radicchio leaves
1 seedless cucumber, sliced thin
1 red onion, thinly sliced
1 recipe mustard-red wine vinaigrette, recipe follows
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
3/4 cup extra virgin olive oil

Steps:

  • Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette.
  • In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly.

MIXED SALAD (INSALATA MISTA)



Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

  • Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
  • Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
  • Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
  • Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

INSALATA MISTA



Insalata Mista image

Make and share this Insalata Mista recipe from Food.com.

Provided by Cook4_6

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons oregano (fresh) or 2 teaspoons basil (fresh)
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens (spring mix)
1 cup cherry tomatoes (red or yellow)
1/4 cup oregano (fresh) or 1/4 cup basil (fresh)
3 ounces mozzarella cheese (fresh)

Steps:

  • Mix dressing ingredients in a jar, shaking to combine.
  • Rough chop basil and oregano. Place salad ingredients in a bowl, except cheese.
  • Toss with dressing, and top with cheese.

Nutrition Facts : Calories 193.5, Fat 18.4, SaturatedFat 4.7, Cholesterol 16.8, Sodium 208.3, Carbohydrate 2.7, Fiber 1, Sugar 1.2, Protein 5.2

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