Marinated Pesto Rosso Salad Recipes

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MARINATED SWEET POTATO SALAD



Marinated Sweet Potato Salad image

My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from our mom and our wives, is a terrific way to serve our favorite vegetable. -Tim Jack Edmondson, Vardaman, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

8 medium sweet potatoes (about 4 pounds)
1 cup tarragon vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, quartered and thinly sliced
1 medium green pepper, julienned and cut into 1-inch pieces.

Steps:

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED SALAD



Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

MARINATED PESTO CHICKEN



Marinated Pesto Chicken image

A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue.

Provided by Chrissyo

Categories     Fruit

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

100 g firmly packed fresh basil
4 garlic cloves
50 g freshly grated parmesan cheese
50 g toasted pine nuts
80 ml lemon juice
250 ml olive oil
4 chicken breast fillets

Steps:

  • Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
  • Gradually add the olive oil, with the processor still running, and process until smooth.
  • Reserve 3/4 cup of the pesto.
  • Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
  • Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
  • Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.

GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

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