Tuscanyamsalad Recipes
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
NONNA'S TUSCAN SALAD DRESSING
This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)
Provided by Baricat
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 49.2 mg, Sugar 0.1 g
TUSCAN SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
TUSCAN SALAD
Created for an international church potluck. Reminded me of the flavors of a picnic I had in the Italian countryside. Amounts are approximate.
Provided by Marla Swoffer
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a jar and shake well.
- Just before serving, shake dressing again and pour over salad. Toss to coat salad.
Nutrition Facts : Calories 450.1, Fat 43.4, SaturatedFat 7.4, Cholesterol 11.1, Sodium 1838.6, Carbohydrate 13.3, Fiber 5.8, Sugar 5.1, Protein 6.5
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