Italian Spring Salad Recipes
INSALATA PRIMAVERA (ITALIAN SPRING SALAD)
This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.
Provided by Elisabetta47
Categories Vegetable
Time 30m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the first 5 ingredients in a salad bowl.
- Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
- Drizzle as much of the viniagrette as you like over the salad and toss lightly.
Nutrition Facts : Calories 312.8, Fat 24.5, SaturatedFat 3.5, Sodium 410.4, Carbohydrate 22.2, Fiber 9.7, Sugar 4.8, Protein 6.8
SIMPLE SPRING SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toss the lettuce with the mint, radishes and sunflower seeds in a large bowl. In a small bowl, whisk together the cider vinegar, olive oil and salt. Drizzle the salad with the dressing, and sprinkle with the Pecorino-Romano.
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ZESTY ITALIAN SPRING SALAD
This Zesty Italian Spring Salad is colorful, too, with a mix of red and green leaf lettuces and pickled jalapeños and carrots.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss first 6 ingredients in large bowl.
- Add dressing; toss lightly.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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