Ensaladarussasummersalad Recipes

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ROMAN SUMMER SALAD



Roman Summer Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Steps:

  • Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
  • Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
  • To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

ENSALADA RUSSA - SUMMER SALAD



Ensalada Russa - Summer Salad image

This recipe has been in my family forever who originated in the West Coast of Spain. It is a summer favorite at our summer BBQs. I always make this year round and think it's good all year round. It is also very tasting without the olives for those of you who do not like olives. I do agree that the preparation time is long but worth it.

Provided by Galician Woman

Categories     Tuna

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 -8 idaho potatoes, peeled
6 eggs
1 cup pimento stuffed olive
1 cup of cooked green sweet peas
1 slice pimentos (optional)
2 cans tuna in olive oil, drained (the best one to use is the one imported from spain)
2 -3 tablespoons mayonnaise

Steps:

  • Peel the potatoes and wash them. Boil the potatoes and eggs in the same pot if you want or in separate pots. The potatoes will be done once you stick a fork in them and they break apart easily. Drain and set aside to cool.
  • Boil the green sweet peas in a pot. Drain and set aside.
  • In the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
  • Peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) I find that it is easier to remove the egg shell under cold running water. Put one egg aside and Cut the remaining eggs into very small pieces.
  • Check to see if potatoes are cool enough. If they are you will need a mixing bowl. Put the potatoes in the bowl and mash them with masher (do not use a mixer) Mash the potatoes until there are a few lumps.
  • Add the tuna, eggs, peas, and olives. Mix all these ingredients thoroughly together using an"Under and Over" motion so all ingredients are mixed well.
  • Add the mayonnaise a little at a time. I usually only need to use 2 tbsp of it. Mix in the mayonnaise until blended together. You don't want too much mayonnaise in this salad.
  • Once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
  • You can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
  • Refrigerate for a few hours or overnight and serve at your favorite BBQ gathering.

SUMMER SALAD



Summer Salad image

Great for a light lunch when you are rushing around. Made with summer squash, this is a great twist on salad.

Provided by Sarah

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 9

1 yellow squash, diced
1 zucchini, diced
3 green onions, sliced
1 carrot, cubed
½ green bell pepper, diced
1 tomato, chopped
½ cup fat free ranch dressing
salt to taste
ground black pepper to taste

Steps:

  • Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 36.7 g, Cholesterol 0.7 mg, Fat 1.4 g, Fiber 5.4 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 742.8 mg, Sugar 12.7 g

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