PROVENCAL PASTA SALAD
This pasta salad with artichoke, red pepper, tomato and olives is worthy of a great little French bistro.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
PROVENCAL BEAN SALAD
Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
PROVENCAL SALAD
Steps:
- Make dressing:
- Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
SAUERKRAUT SALAD PROVENCAL (KVASHENNAYA KAPUSTA PROVANSAL)
The sophistication and finesse of the western salad preparations have not yet penetrated into the Russian home, and the salads remain simple and down to earth. Because of the enormous premium placed on fresh vegetables, many people prefer to eat them without any dressing at all, or just lightly sprinkled with oil and vinegar. Or lemon juice. This salad is made with olive oil, which used to be called "oil of Provence", thus named Provencal.
Provided by Witch Doctor
Categories Russian
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain the sauerkraut thoroughly.
- Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
- In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
- Sprinkle with the sugar and toss with the oil.
- Taste and add more sugar, if needed.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 179.7, Fat 13.8, SaturatedFat 1.9, Sodium 759, Carbohydrate 14.6, Fiber 4.4, Sugar 9.2, Protein 1.7
PROVENCAL GREEN SALAD
Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
- Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
- Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.
MUSSEL SALAD PROVENCAL
Provided by Florence Fabricant
Categories salads and dressings
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
- Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENCAL CHICKPEA SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 2h15m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
- Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams
COLD PROVENçAL WHITE BEAN SALAD
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Bean Legume
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD
I love balsamic vinegar in recipes, and this is not an exception. This has a nice mixture of flavors that compliment each other wonderfully.
Provided by Cook4_6
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Vinaigrette Preparation.
- n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
- Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
- Salad Preparation:.
- In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
- Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.
Nutrition Facts : Calories 655.8, Fat 59.7, SaturatedFat 17.4, Cholesterol 67.5, Sodium 1555.6, Carbohydrate 19.5, Fiber 6.3, Sugar 11.2, Protein 16.2
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