Florentine Salad Recipes

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories Salad Pasta Salad Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

15 MINUTE FLORENTINE PASTA SALAD

15 Minute Florentine Pasta Salad image

Fresh, fast, fantastic! Create a yummy pasta salad in no time with a little help from packaged fresh pasta and pesto sauce. Recipe is great as is or make it your own by adding grilled shrimp or chicken, fresh mushrooms, green peas, carrots, sun-dried tomatoes, etc. Found this recipe in BHG, May 1990. Enjoy!

Provided by Mrs.Jack

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) package fresh linguine or 1 (9 ounce) package fresh fettuccine pasta
1 (7 ounce) package fresh pesto sauce
2 tablespoons lemon juice
2 cups shredded fresh spinach
1 cup coarsely chopped tomatoes
3/4 cup thinly sliced red onion
1/4 cup toasted pine nuts
grated parmesan cheese (optional)

Steps:

Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
In a large mixing bowl, combine pesto sauce and lemon juice.
Add linguine; toss well.
Add spinach, tomato, and onion; toss until coated well.
Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
Serve immediately.

Nutrition Facts : Calories 133.3, Fat 3.7, SaturatedFat 0.3, Cholesterol 23.3, Sodium 15.9, Carbohydrate 21, Fiber 0.8, Sugar 1.5, Protein 4.8

HAROLD'S FLORENTINE SALAD DRESSING

Harold's Florentine Salad Dressing image

This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.

Provided by Bone Man

Categories Salad Dressings

Time 1h10m

Yield 1 3/4 gallons

Number Of Ingredients 7

Ingredients

2 quarts lemon juice, bottled
2 tablespoons garlic powder (make sure it's fresh!)
3 cups onions, ground up (I use the food processor)
1 tablespoon cayenne pepper
3 cups sugar
1/2 cup salt
1 gallon canola oil

Steps:

Split all ingredients in half (have them ready at hand) and make half a batch at a time.
Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
Refrigerate until use -- always serve very cold on chilled salads.

Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9

PASTA FLORENTINE SALAD

Pasta Florentine Salad image

Make and share this Pasta Florentine Salad recipe from Food.com.

Provided by Dancer

Categories Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb of your favorite pasta, cooked,drained and cooled (penne, bow ties, sea shells, fettucini, etc)
8 ounces shredded or chunked cooked chicken (grilled is best)
1 cup of fresh Baby Spinach
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onion, diced/chopped
1 bunch fresh basil, diced/chopped salt pepper parmesan cheese

Steps:

Combine dressing ingredients in a small bowl and stir to mix.
Toss together with pasta, chicken and spinach.
Allow to rest for at least two hours before service.

Nutrition Facts : Calories 990.9, Fat 61, SaturatedFat 9.3, Cholesterol 25.9, Sodium 41.9, Carbohydrate 89.3, Fiber 4.7, Sugar 3.2, Protein 22.1

FLORENTINE SALAD

Florentine Salad image

This is the salad that was served in the old Maas Brothers dining room. I loved this as a child and serched everywhere until I found a recipe that tasted the way I remembered.

Provided by Chihuahua Girl

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
1 cup mayonnaise
1 cup large curd cottage cheese
1/4 teaspoon vinegar
1/2 cup chopped celery
1 tablespoon chopped onion
10 ounces frozen chopped spinach, thawed and well drained

Steps:

Dissolve Jell-O in boiling water. Chill until almost set. Add all other ingredients. Pour into a lightly greased mold or pan. Chill until set. Cut into squares and serve on lettuce leaves.

Nutrition Facts : Calories 259.4, Fat 15, SaturatedFat 3.1, Cholesterol 15.4, Sodium 528.9, Carbohydrate 25.6, Fiber 1.6, Sugar 15.4, Protein 7.8

INSALATA FLORENTINE ROMANO'S MACARONI GRILL COPYCAT

Insalata Florentine Romano's Macaroni Grill Copycat image

This is the most delicious salad; I just had to figure out how to make it! Light and refreshing, and you could add sliced chicken or flaked salmon for some protein.

Provided by hotdishmama

Categories European

Time 20m

Yield 2 entree servings, 2 serving(s)

Number Of Ingredients 18

Ingredients

3 cups spinach, julienned
1 cup radicchio or 1 cup arugula, julienned
1/4 cup cherry tomatoes, sliced
1/2 cup orzo pasta
3 tablespoons pine nuts
3 tablespoons sun-dried tomatoes, chopped
2 tablespoons capers
1/3 cup green olives, chopped
6 kalamata olives, sliced
3 tablespoons parmesan cheese, shaved (to garnish)
1 lemon, juice and zest of
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 garlic clove, minced
1 tablespoon fresh chives, chopped
1 tablespoon fresh basil leaf, minced
1/4 cup olive oil
salt, pepper to taste

Steps:

Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
Drain pasta thoroughly and cool. Add to salad ingredients and toss.
Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
Toss dressing with salad, top with shaved parmesan, and serve.

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