Italian Salad With Fruit And Walnuts Recipes

BIG ITALIAN SALAD

Steps:

• Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
• Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
• Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
• Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

ITALIAN FRUIT SALAD

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
• Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
• Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.

WALNUT FRUIT SALAD

Steps:

• In a large salad bowl, combine the apples, bananas, oranges, grapes, lettuce and lemon juice. In a small bowl, combine mayonnaise and honey. Pour over salad and toss to coat. Sprinkle with walnuts. Serve immediately.

ITALIAN SALAD WITH FRUIT AND WALNUTS

Steps:

• Combine arugula and fennel in medium bowl. Add 1/4 cup dressing; toss to coat.
• Place on 4 salad plates; top with pears, onions and nuts.
• Top with remaining dressing and cheese.

SUGARED WALNUT FRUIT SALAD

Steps:

• In a small bowl, combine walnuts and water; drain. Toss walnuts with sugar. Spread in a single layer on a greased foil-lined baking sheet. Bake at 350° for 5-6 minutes or until golden brown. Cool on pan, stirring occasionally., In a large salad bowl, combine the oranges, grapes, kiwi, peach and strawberries. Sprinkle with sugared walnuts; toss lightly. Sprinkle with orange zest if desired.

ITALIAN FRUIT SALAD

Steps:

• Cook Acine de Pepe according to box directions; drain and set aside to cool.
• Drain juice from canned fruit into a saucepan.
• Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
• Mix with the cooled pasta and refrigerate for a couple of hours.
• Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.

PASTA AND BLACK WALNUT FRUIT SALAD

Steps:

• Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta, and remaining ingredients, except mandarin oranges. Add yogurt mixture; toss to coat. Add mandarin oranges and gently toss again. Cover and chill thoroughly.