TRADESMEN'S TRI-SEAFOOD SALAD WITH BASIL PARMESAN VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 dinner salads, 10 lunch salads, or 20 side dishes
Number Of Ingredients 22
Steps:
- Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
- In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
- Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.
TRICOLOR SALAD
Steps:
- Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.
QUICK THREE-PEPPER SALAD
This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts :
TRI-PEPPER SALAD
A crisp green salad with subtle flavors!
Provided by JSCHAUFE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
GRILLED TRI-COLORED PEPPER & MUSHROOM SALAD
Fire up the grill! A trio of colorful peppers and fresh Portobello mushroom caps start you off to making this glorious Healthy Living salad for six.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Cut peppers into quarters; place in large bowl. Add mushrooms and 1/4 cup of the dressing; toss to coat. Meanwhile, preheat grill to medium heat.
- Remove vegetables from dressing; discard dressing. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with 1/4 cup of the remaining dressing. Slice mushrooms; place in bowl.
- Add peppers and remaining 1/4 cup dressing; toss to coat.
Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING
We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow
Provided by School Chef
Categories Very Low Carbs
Time 25m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring salted water to a boil.
- Removed seeds and ribs from the pepper.
- Cut peppers into stips about 1/2 inch thick.
- Place peppers in boiling water and blanch for 4 minutes.
- Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
- Prepare dressing:.
- In a processor blend mustard, seasonings and sugar.
- Start blending on slow speed.
- Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
- Adjust seasonings if more salt or pper is needed to suit your taste.
- Set aside.
- Layer peppers on a platter alternating the colors.
- Pour dressing over peppers.
- Top with fresh herbs.
Nutrition Facts : Calories 264.2, Fat 24.1, SaturatedFat 3, Sodium 2088.2, Carbohydrate 9.8, Fiber 3.9, Sugar 3.2, Protein 4.7
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