TUSCAN VEGETABLE POTATO SALAD
A colorful salad of new potatoes, green beans, carrots and red onion is tossed with Italian reduced fat dressing in this easy microwave recipe.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and water in 3-quart microwavable casserole; cover. Microwave on HIGH 10 minutes.
- Add remaining vegetables. Microwave 10 to 12 minutes or until vegetables are tender. Drain.
- Toss vegetables and dressing. Refrigerate several hours or overnight.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)
Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!
Provided by Buckwheat Queen
Categories Salad Potato Salad Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
- While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
- Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
- Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 22.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 1199.8 mg, Sugar 0.2 g
TUSCAN TOSSED SALAD
I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.-Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MOM'S ITALIAN POTATO SALAD
This is one of my favorite recipes handed down from my mom. The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard American versions. The olives are the best part! To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling.
Provided by marisella
Categories Salad Potato Salad Recipes No Mayo
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
- Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
- Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 34.3 g, Fat 11.5 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 458 mg, Sugar 2.5 g
EASY ITALIAN POTATO SALAD
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
- Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
ITALIAN POTATO SALAD
My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.
Provided by Maria
Categories Salad Potato Salad Recipes No Mayo
Time 13h45m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g
POTATO SALAD - TUSCAN STYLE
Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.
Provided by Lorac
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in salted water until tender, drain.
- In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
- Gradually add oil with blender/processer running until combined.
- Add parsley, salt and pepper to taste.
- Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.
Nutrition Facts : Calories 405.7, Fat 29, SaturatedFat 4, Sodium 298.6, Carbohydrate 34.6, Fiber 4.4, Sugar 6.3, Protein 3.7
TUSCAN POTATO SALAD
Make and share this Tuscan Potato Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare potatoes. Set aside.
- Combine all the remaining ingredients then toss lightly with the potatoes.
- Allow to stand ½ hour to blend flavors before serving at room temperature.
Nutrition Facts : Calories 208, Fat 4.7, SaturatedFat 0.7, Sodium 111.2, Carbohydrate 38, Fiber 4.8, Sugar 2.1, Protein 4.4
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
- Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
TUSCAN POTATO SALAD
With stuffed green olives, lemon zest and fresh basil, our better-for-you potato salad is full of big, bold Tuscan-style flavor.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Mix mayo, lemon zest, juice and basil in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ITALIAN VEGETABLE SALAD
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).
GREAT CANADIAN POTATO SALAD
I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)
Provided by Nibblets
Categories Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine salad dressing, mustard, celery seed, salt and pepper.
- Add remaining ingredients; mix lightly.
- Refrigerate until ready to serve.
- Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9
VEGETABLE POTATO SALAD
Make and share this Vegetable Potato Salad recipe from Food.com.
Provided by Alley Barbie
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine Lipton® Recipe Secrets® Vegetable Soup Mix, Mayonnaise and vinegar.
- Add potatoes and onion; toss well. Chill 2 hours.
Nutrition Facts : Calories 292.9, Fat 13.8, SaturatedFat 2.2, Cholesterol 10.5, Sodium 923, Carbohydrate 39.1, Fiber 2.9, Sugar 4.4, Protein 4.3
TUSCAN ROASTED VEGETABLE LASAGNA
Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Thaw vegetables and chop into small pieces. Set aside.
- In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
- Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
- Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
- In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
- Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
- Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
- Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 44.7 g, Cholesterol 55.8 mg, Fat 14.9 g, Fiber 6.2 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1322.2 mg, Sugar 15.4 g
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