Salad De Colores 44 Recipes

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TRICOLORE PASTA SALAD



Tricolore Pasta Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup apple cider vinegar
2/3 cup extra-virgin olive oil
1 teaspoon kosher salt
One 12-ounce box tricolor fusilli pasta
3 cups baby arugula, chopped
1/2 cup basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup peppadew peppers, chopped
8 slices (about 4 ounces) provolone cheese, diced
1/2 teaspoon kosher salt

Steps:

  • For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
  • For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
  • Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

THREE COLOR SALAD: INSALATA TRI COLORE



Three Color Salad: Insalata Tri Colore image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 hearts romaine lettuce
1 medium head radicchio
1 medium bulb endive
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Steps:

  • Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
  • Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

TRI COLORE SALAD



Tri Colore Salad image

This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.

Provided by Susie D

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small radicchio, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
shaved parmesan cheese

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
  • Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
  • Top with shavings of Parmesan.

MULTI-COLORED SALAD



Multi-Colored Salad image

The appetizing colors are what give this spinach salad its name, but it also gets high marks for what matters most: how it tastes!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 can (14-1/2 oz.) Mexican-style stewed tomatoes, drained
1 can (15 oz.) black beans, rinsed
1 cup frozen corn, thawed
1/4 cup KRAFT Lite CATALINA Dressing
1 pkg. (6 oz.) baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro

Steps:

  • Combine first 4 ingredients.
  • Cover 6 salad plates with spinach.
  • Top with tomato mixture, cheese and cilantro.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

SALAD DE COLORES



Salad de Colores image

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Provided by L. Stafford

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
½ medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds
1 pinch salt and black pepper to taste

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 21 g, Fat 5.4 g, Fiber 6 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 7.7 g

SALAD DE COLORES



Salad de Colores image

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Provided by L. Stafford

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
½ medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds
1 pinch salt and black pepper to taste

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 21 g, Fat 5.4 g, Fiber 6 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 7.7 g

SALAD DE COLORES



Salad de Colores image

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Provided by L. Stafford

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
½ medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds
1 pinch salt and black pepper to taste

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 21 g, Fat 5.4 g, Fiber 6 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 7.7 g

SALAD DE COLORES [44]



SALAD DE COLORES [44] image

Categories     Salad     Leafy Green     Pepper     Vegetable     Carrot

Yield 4 Servings

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
1/2 medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds (optional)
1 pinch salt and black pepper to taste (optional)

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

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