Spicy Italian Salad Recipes
SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI
Crushed red pepper and pepperoncini add a little heat to this pasta salad with ham and an easy vinaigrette.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together 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 ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SPICY ITALIAN SALAD
Requests for this salad are never ending at any gathering!!!
Provided by Diana
Categories Salad Vegetable Salad Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
- In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g
SIMPLE ITALIAN SALAD
Homemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.
Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 943mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
LINDA'S ITALIAN SALAD WITH SPICY ITALIAN DRESSING
This is one of my creations that I served with Chicken and Veal Marsala, Fettuccini Alfredo, and Italian Garlic Bread for a dinner I had with company last winter... It was a perfect salad to serve with my special Italian dinner!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Salad:.
- Add greens to a lg. salad bowl. Mix well.
- Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
- Season with salt and pepper.
- Make dressing.
- Makes 8 servings.
- Dressing:.
- Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
- Add to salad mix right before serving, and mix well with salad forks.
- Add Parmigiano Reggiano, if using.
- Top with croutons, and serve.
Nutrition Facts : Calories 249.9, Fat 19.4, SaturatedFat 1.8, Sodium 1075, Carbohydrate 18.7, Fiber 7.3, Sugar 6.3, Protein 4.2
SALAD WITH HOT ITALIAN DRESSING
I CREATED this recipe for a special dinner for our wedding anniversary, which is April 11. That's the perfect time to make this salad, when leaf lettuce is fresh and green onions and radishes come right out of the garden. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Arrange the lettuce, onions, radishes and tomato on a serving platter; set aside. , In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add flour to drippings; stir until smooth. Cook over low heat for 3 minutes., Combine the vinegar, sugar, water and salad dressing mix; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Drizzle over salad. Top with bacon. Serve immediately. Refrigerate leftover dressing for up to 2 weeks.
Nutrition Facts : Calories 280 calories, Fat 20g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 5g protein.
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