Italian Spring Salad Recipes

QUICK ITALIAN SALAD

Quick Italian Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

Steps:

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ZESTY ITALIAN SPRING SALAD

Zesty Italian Spring Salad image

This Zesty Italian Spring Salad is colorful, too, with a mix of red and green leaf lettuces and pickled jalapeños and carrots.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 cups torn arugula
2 cups torn red leaf lettuce
2 cups torn green leaf lettuce
1 cup KRAFT Shredded Mozzarella Cheese
1 cup pickled jalapeños and carrots, chopped
3/4 cup sliced onions
1/2 cup KRAFT Zesty Italian Dressing

Steps:

Toss first 6 ingredients in large bowl.
Add dressing; toss lightly.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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

Ingredients

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

ITALIAN CABBAGE SALAD

Italian Cabbage Salad image

Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.

Provided by Dollie

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

7 tablespoons canola oil
2 tablespoons tarragon vinegar
2 tablespoons lemon juice
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ head green cabbage, thinly sliced
½ red onion, thinly sliced

Steps:

Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
Refrigerate salad 1 hour before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g

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