Tri Color Caprese Salad Recipes
TAMI'S TRI COLOR CAPRESE SALAD
Yellow and red tomatoes along with leafy fresh basil make this salad bright and eye-catching. The taste is fresh and the preparation is easy.
Provided by Tami Jones
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 10.7 g, Cholesterol 37.1 mg, Fat 15.1 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 79.5 mg, Sugar 6.7 g
TRICOLOR PASTA SALAD
To accompany the sandwiches, serve Tricolor Pasta Salad from Lorraine Darocha of Berkshire, Massachusetts. Pretty pasta spirals and convenient frozen veggies are tossed with a light dressing to make this colorful medley. "For vegetarians, you can add protein-rich chickpeas or beans to make it a main dish," Lorraine recommends.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. , Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
TRI COLORE SALAD
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 some shavings of Parmesan.
THREE COLOR SALAD: INSALATA TRI COLORE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
TAMI'S TRI COLOR CAPRESE SALAD
Yellow , Red and Green Heirloom Tomatoes along with leafy fresh basil make this salad bright and eye catching , the taste is fresh and the preperation is easy.
Provided by T_Jones
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- on a large platter start layering tomato , whole basil leaf cheese slice then repeat in rows up and down the platter.
- sprinkle with shaved shallots (to taste).
- drizzle with balsamic and olive oil.
- sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 167.1, Fat 10.9, SaturatedFat 6.3, Cholesterol 37.4, Sodium 316.8, Carbohydrate 6.3, Fiber 1.3, Sugar 2.3, Protein 11.9
TRICOLOR SALAD
Steps:
- Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.
TRI COLORE SALAD
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
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.
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