Eva Marias Summer Salad 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.

KARA'S SUMMER SALAD



Kara's Summer Salad image

This is a refreshing and fulfilling pasta salad that has enough protein to be eaten alone as a small meal. The ingredients are more unique and sometimes healthier than many other macaroni salad dishes out there. This was created in my own kitchen recently, enjoy!

Provided by Karebear98

Categories     Salad     Pasta Salad     Macaroni Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package elbow macaroni
½ (1 pound) package shelled edamame, or more to taste
¼ cup mayonnaise, or more if needed
¼ teaspoon celery seed
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (12 ounce) can premium canned chicken, minced
3 hard-cooked eggs, chopped
2 tablespoons sunflower seed kernels, or to taste
¼ cup shredded Cheddar cheese
¼ cup chopped green onions

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain.
  • Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.
  • Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.
  • Chill in refrigerator until cold, 30 to 60 minutes.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 47.1 g, Cholesterol 149.6 mg, Fat 19.5 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 4.6 g, Sodium 504.3 mg, Sugar 2 g

EVA MARIA'S SUMMER SALAD



Eva Maria's Summer Salad image

This is a fresh salad that goes well as a side for any grilled meat. Great for a Barbecue;It was created when helping my friend Charito to cook for a get together with our mollendinas amigas in Arequipa - Peru. Used our moquegua avocados which are buttery tasty and the peruvian large and soft fresh corn and the homemade mayoinnase as dressing replacing a third of the oil with the peach juice. It leaves a refreshing flavor in your paladar.

Provided by Chef Eva Maria

Categories     Fruit

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 avocados
1 (16 ounce) can peach halves in juice
1 cup corn kernel
3 tablespoons homemade mayonnaise (1 egg, corn oil, half tea spoon of mustard, splash of lime juice 2 TS of peach juice for dressing.)

Steps:

  • Note:.
  • Cut the fruit (avocado and peaches)as desired, my way is as cubes 1" x 1".
  • Cook the corn and take the kernels off when done.
  • Mix fruit and corn
  • make a light home mayo using less oil & adding a splash of peach syrup from can or as desired.

Nutrition Facts : Calories 329.8, Fat 22.7, SaturatedFat 3.3, Cholesterol 0.2, Sodium 21.1, Carbohydrate 34.7, Fiber 12.6, Sugar 12.7, Protein 5

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