Chop Salad With Dried Cranberries And Ricotta Salata Recipes
CHOP SALAD WITH DRIED CRANBERRIES AND RICOTTA SALATA
The only knife needed here is to prepare this salad. It all chopped small enough so no need to set a knife to use while eating. Ricotta Salata is one of Italy's most unusual and least understood sheep's milk cheeses. This snow-white variation of Ricotta originated in Sicily. Spongy and smooth, Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd and whey that is pressed and dried even before the cheese is aged for at least three months, giving this pure white cheese a dense but slightly spongy texture and slightly salty, not overly salty or "sheepy." Instead, it boasts a mellow blend of nutty, milky and sweet flavors, with consistency being versatility in cooking. This is not ricotta as Americans have come to know ricotta. In Italian, ricotta simply means ""recooked."" It is a cheese-making process rather than a specific cheese. This ricotta is also a salata, or ""salted,"" cheese. If using feta in place of ricatto salata be sure to soak and rinse in cold water before diced. Try Recipe #91909 & for a dressing Recipe #121271 or fresh lemon juice if keeping the fat out of your food intake.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all salad ingredients in a large bowl.
- Pour desired amount of dressing and enjoy!
Nutrition Facts : Calories 104.6, Fat 6.7, SaturatedFat 0.7, Sodium 20.4, Carbohydrate 10.8, Fiber 3, Sugar 4, Protein 3.1
MARINATED CUCUMBER SALAD WITH RICOTTA SALATA
This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together 2 tablespoons white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.
- In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.
- Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese.
PALOMINO CHOP CHOP SALAD
My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.
Provided by deborahk
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
- Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
- Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.
KALE AND RICOTTA SALATA SALAD
This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.
Provided by Kim Severson
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
- Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
- Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams
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