Mixed Salad Insalata Mista Recipes

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INSALATA MISTA



Insalata Mista image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 fennel bulbs
2 sweet red peppers
10 ounces carrots
4 zucchini
8 stalks celery
14 tablespoons olive oil
4 to 6 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

  • Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
  • Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
  • Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
  • Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
  • For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)



Mixed Mushroom Salad (Insalata Di Funghi Misti) image

From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.

Provided by Just Happy

Categories     Vegetable

Time 10m

Yield 1 large platter, 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
1 teaspoon coarse sea salt
fresh ground pepper
6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
1 lb arugula
8 ounces radicchio
3 ounces fat-free parmesan cheese, shaved

Steps:

  • Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
  • Toss majority of the dressing with mushrooms in a large bowl, set aside.
  • Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)



Mixed Mushroom Salad (Insalata Di Funghi Misti) image

A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup fresh lemon juice, (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
1/2 small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

Steps:

  • Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
  • Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

INSALATA MISTA



Insalata Mista image

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Spring     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 6

1 large carrot, peeled
1 small head Bibb lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice or red wine vinegar

Steps:

  • Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.

INSALATA MISTA



Insalata Mista image

Make and share this Insalata Mista recipe from Food.com.

Provided by Cook4_6

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons oregano (fresh) or 2 teaspoons basil (fresh)
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens (spring mix)
1 cup cherry tomatoes (red or yellow)
1/4 cup oregano (fresh) or 1/4 cup basil (fresh)
3 ounces mozzarella cheese (fresh)

Steps:

  • Mix dressing ingredients in a jar, shaking to combine.
  • Rough chop basil and oregano. Place salad ingredients in a bowl, except cheese.
  • Toss with dressing, and top with cheese.

Nutrition Facts : Calories 193.5, Fat 18.4, SaturatedFat 4.7, Cholesterol 16.8, Sodium 208.3, Carbohydrate 2.7, Fiber 1, Sugar 1.2, Protein 5.2

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