Terrazzo Salad Recipes

TERRAZZO SALAD

Terrazzo Salad image

I love the salads at Italian restaurants. I made this one up so I could eat them at home without going out. I hope you enjoy it!

Provided by ChefLee

Categories Vegetable

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 15

Ingredients

2 cucumbers, peeled and sliced into half-moon shapes
1 pint grape tomatoes, sliced in half
2 (13 3/4 ounce) cans artichoke hearts, drained and sliced in half
1 (2 1/4 ounce) can sliced black olives, drained
1 (2 ounce) jar diced pimentos, drained
2 tablespoons canola oil
3 tablespoons fresh lemon juice
2 large garlic cloves, crushed and chopped
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1 1/2 cups large shred mozzarella cheese
4 tablespoons white wine vinegar
1/2 teaspoon italian seasoning
1 teaspoon sugar
1/8 teaspoon cayenne (ground red pepper)

Steps:

In a large bowl; place your cucumbers, tomatoes, artichoke hearts, black olives, pimientos, and cheese.
In a smaller bowl; mix oil, lemon juice, garlic, Lawry's, pepper, Italian seasoning, vinegar, sugar, and cayenne.
Pour oil mix into cucumber mix and toss to coat.
Chill then enjoy!

Nutrition Facts : Calories 177.5, Fat 9.4, SaturatedFat 3.2, Cholesterol 16.6, Sodium 529.9, Carbohydrate 18, Fiber 6.5, Sugar 3.3, Protein 9.1

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

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