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
TUSCAN SALAD
Created for an international church potluck. Reminded me of the flavors of a picnic I had in the Italian countryside. Amounts are approximate.
Provided by Marla Swoffer
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a jar and shake well.
- Just before serving, shake dressing again and pour over salad. Toss to coat salad.
Nutrition Facts : Calories 450.1, Fat 43.4, SaturatedFat 7.4, Cholesterol 11.1, Sodium 1838.6, Carbohydrate 13.3, Fiber 5.8, Sugar 5.1, Protein 6.5
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
NONNA'S TUSCAN SALAD DRESSING
This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)
Provided by Baricat
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 49.2 mg, Sugar 0.1 g
TUSCAN BREAD SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees. Arrange the bread in a single layer on a baking sheet, and toast until the bread is completely dry but not browned. Remove from the oven and let cool completely.
- In a large bowl, add all the ingredients and gently toss until thoroughly combined. Let stand for at least 30 minutes at room temperature before serving.
TUSCAN PASTA SALAD
Planning a picnic? Pack this pleasing vinaigrette-dressed salad and get ready to relax!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- In large bowl, mix pasta, salami, bell pepper and onion.
- In small bowl, mix vinegar, garlic and pepper. Add oil; beat with whisk until blended. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
- Just before serving, add romaine and toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 510 mg, Sugar 3 g, TransFat 0 g
TUSCAN SUMMER SALAD
Cooled, grilled corn on the cob and juicy cherry tomatoes give this Tuscan-style salad a summery appeal-no matter when you serve it!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 5
Steps:
- Toss greens with corn and tomatoes in large bowl.
- Add dressing; mix lightly.
- Sprinkle with cheese.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TUSCAN BREAD SALAD
I have made this salad many times over the years and it always receives many compliments. The addition of capers and Greek olives gives it a unique flavor and the bread cubes, a nice crunchy texture. This salad is very easy to prepare and is one of our family's favorites. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place bread cubes on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until dried and toasted, stirring every 5 minutes. Cool to room temperature. , In a large bowl, combine the cucumber, onion, olives, capers and toasted bread. Drizzle with 1/2 cup vinaigrette; toss to coat. Let stand for 5-10 minutes. , Add romaine and remaining vinaigrette; toss to coat.
Nutrition Facts : Calories 185 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 626mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
TUSCAN RICE SALAD
Categories Salad Pork Rice Low Fat Quick & Easy Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
- Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
- Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
- Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.
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