Italian Delight Salad Recipes

ITALIAN SAUSAGE DELIGHT!

Steps:

• Bring a large pot of water to a boil. Add penne pasta, and cook until tender, about 10 minutes. Drain.
• Place the Italian sausage links in a small skillet over medium heat. Cook, turning occasionally until firm and cooked through.
• In a separate larger skillet, combine the red and green bell peppers, mushrooms, and Italian dressing. Cook and stir until the vegetables are tender, about 5 minutes. Slice the Italian sausages into rounds, and stir into the vegetables. Continue to cook and stir for another 5 minutes.
• To serve, place servings of pasta onto plates. Top with the sausage and vegetable mixture. Sprinkle liberally with Parmesan cheese.

FENNEL & ORANGE SALAD

Steps:

• Combine the sliced fennel, oranges, onion, dill and mint in a large bowl.
• Whisk together the retained orange juice with the lemon juice, olive oil and vinegar then pour over the salad.
• Toss gently to combine and you're done.
• Serve alongside a delicious steak, some BBQ pork or chicken or a grilled fish. But this salad pairs well with everything.

ITALIAN DELIGHT SALAD

Steps:

• Put cooked pasta in a large bowl then combine all ingredients and stir.
• Refrigerate for at least two hours.
• You can add more or less salad dressing according to taste. Also use the veggies you like.

ITALIAN TUNA SALAD

Steps:

• Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
• To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
• In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
• Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
• Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
• Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.

ITALIAN DELIGHT

Steps:

• Brown ground beef in a large frying pan and drain well. Place back in pan, then all the ingredients, except the noodles. Mix well, cover and simmer.
• While preparing the above, cook the noodles al dente, drain well and add to the meat mixture. Save the noodle water as you will need to add liquid to the casserole as it cooks down, but use the saved diced tomato juice first. I add garlic powder to the noodle water, while cooking, to flavor the water.
• Add noodles.
• Cook on low-to-simmer for about 15-20 minutes. Check often and stir. Add tomato juice/noodle liquid, as needed. It can get too thick.

ANTIPASTO SALAD

Steps:

• Combine all the ingredients for the dressing into a one pint mason jar and shake to combine. Set aside.
• Preheat your grill to 350-375 degrees. Place the cauliflower florets into a disposable 9x13 pan and toss with 1/4 cup oil, salt, garlic powder and pepper. Place the pan on the grill and cook for 20-25 minutes, stirring occasionally. You are looking for the cauliflower to be tender but still have bite to it. Once the cauliflower is done remove from the grill and let it cool for about 10 minutes.
• While the cauliflower is cooking, combine the diced salami, pepperoni, and the next 4 ingredients in a large bowl and toss to combine. Add in the cooled grilled cauliflower and ½ of the prepared dressing and toss to combine. Add the mozzarella and gently toss to combine. Cover and refrigerate for at least 30 minutes before serving. When ready to serve, let the salad sit at room temperature for 15-20 minutes before serving and redress with additional vinaigrette.

FENNEL & APPLE SALAD

Steps:

• Chop the fennel into thin matchsticks or shred into very thin slices. Keep some of the leaves and chop (if the fennel didn't have any leaves - don't worry!)Peel and de core the apples then cut into thin slices. Cut the thin slices into very fine matchsticks then squeeze over half of the lemon and mix well.Very finely slice the red onion and add a little lemon over, mix well.Now combine all the ingredients in a bowl. That's IT!

BAKED ITALIAN DELIGHT

Steps:

• Preheat oven 375 degrees.
• In a large frying pan, brown beef.
• Drain.
• Stir spaghetti sauce into beef.
• Simmer 5 min over low heat.
• In a bowl, combine cottage cheese, parmasean cheese, and egg.
• Lay on tube dough along bottom of 9x13 in pan.
• Press to form a crust sealing cracks.
• Layer half meat mixture, cheese mix, then remaining meat mix.
• Sprinkle mozzerella cheese over top.
• Lay remaining dough over the top, covering as much as possible.
• Bake 25 min or until golden brown.
• *Make sure the dough is not 'doughy' or soggy!