Ensaladarussasummersalad Recipes

ROMAN SUMMER SALAD

Roman Summer Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Ingredients

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

Ingredients

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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