Italian Spring Salad Recipes

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INSALATA PRIMAVERA (ITALIAN SPRING SALAD)



Insalata Primavera (Italian Spring Salad) image

This is from Luigi Carnacina's "Great Italian Cooking". He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me. This doubles well and is a tasty and colorful addition to a lunch buffet. The recipe says to use 1 cup of vinaigrette but I've never used that much. So drizzle it on with caution and use the rest for future salads. And try and cook the asparagus, beans and artichoke hearts to the "al dente" (8 minutes and poke) point so it doesn't become Mushy Spring Salad.

Provided by Elisabetta47

Categories     Vegetable

Time 30m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 9

18 asparagus spears, cooked to bright green & firm, chopped in 2-inch pieces
1/2 lb green beans, cooked & halved
6 artichoke hearts, cooked & sliced (or canned artichokes, rinsed & drained)
3 tomatoes, peeled, seeded & quartered
1 cucumber, peeled & thinly sliced
2/3 cup olive oil, extra-virgin
1/3 cup white wine vinegar
2 tablespoons fresh basil, chopped (or any desired fresh herb)
salt and pepper

Steps:

  • Place the first 5 ingredients in a salad bowl.
  • Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
  • Drizzle as much of the viniagrette as you like over the salad and toss lightly.

Nutrition Facts : Calories 312.8, Fat 24.5, SaturatedFat 3.5, Sodium 410.4, Carbohydrate 22.2, Fiber 9.7, Sugar 4.8, Protein 6.8

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