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

BIG ITALIAN SALAD

Big Italian Salad image

This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!

Provided by Jennifer Segal

Categories Salads

Yield 6

Number Of Ingredients 16

Ingredients

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, best quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
Heaping ¾ teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons honey
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Ricotta Salata (see note) or Feta, crumbled to taste

Steps:

Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg

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