Nonnas Tuscan Salad Dressing Recipes

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NONNA'S TUSCAN SALAD DRESSING



Nonna's Tuscan Salad Dressing image

This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)

Provided by Baricat

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

3 tablespoons mayonnaise
⅓ cup red wine vinegar
½ cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 49.2 mg, Sugar 0.1 g

NONNA'S TUSCAN SALAD DRESSING



Nonna's Tuscan Salad Dressing image

This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)

Provided by Baricat

Categories     Salad Dressings

Time 1h5m

Yield 8

Number Of Ingredients 10

3 tablespoons mayonnaise
⅓ cup red wine vinegar
½ cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 49.2 mg, Sugar 0.1 g

NONNA'S BROCCOLI RAPINI, ITALIAN "SALAD STYLE"



Nonna's Broccoli Rapini, Italian

My southern Italian family would eat platters of this, especially to accompany fish (like boiled shrimp or broiled sea fish). You can eat all you want and never feel guilty, just feel healthy! The buds should not be yellow or the rapini is too old. Nor should it be the least bit wilted. It keeps well in the fridge, and I make giant batches and eat it with my lunch as my side salad. It shouldn't be stringy when cooked, but it should be somewhat bitter, and that's what we LOVE ;-)

Provided by Gina Farina

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 bunch broccoli rapini
fresh lemon
extra virgin olive oil
salt
chili flakes (optional)

Steps:

  • Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
  • Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
  • Best served if hot or room temperature.

Nutrition Facts :

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2019-07-10 1/3 cup red wine vinegar. 1/2 cup water. 2 teaspoons lemon juice. 2 tablespoons grated Parmesan cheese. 3 tablespoons olive oil. 1 small clove garlic, minced. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/8 teaspoon ground black pepper, or to taste.
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