Antarctica Salad Recipes

TUSCAN SALAD

Tuscan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

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.

ANTARCTICA SALAD

Antarctica Salad image

Yum! Feel free to try your own variations on this recipe. Putting here for safekeeping. From ifood.

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces cream cheese
1/2 cup peanuts, chopped
1/2 cup celery, chopped
1 tablespoon onion, minced
salt
fresh ground black pepper
lettuce (iceberg, romaine, Boston, or your choice)
6 medium tomatoes, peeled
French dressing
1 dash Tabasco sauce

Steps:

Blend cream cheese, peanuts, celery, onion, salt, pepper and Tabasco sauce.
Scoop out centers of tomatoes and fill with the cheese mixture.
Chill until cold.
Serve on lettuce leaves.

Nutrition Facts : Calories 222.7, Fat 19.2, SaturatedFat 8.2, Cholesterol 41.6, Sodium 137, Carbohydrate 8.7, Fiber 2.7, Sugar 5.2, Protein 6.5

PASTA SALAD

Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.

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