ITALIAN PEPPER SALAD RECIPES

Name: Quick Italian Salad
Cook time: 20 min
Total time: 20 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 1/2 cup olive oil; 1/4 cup mayonnaiseu00A0; 1/4 cup grated Parmesan (pre-grated in a pack from the store)u00A0; 1/4 cup minced fresh parsleyu00A0; 1 tablespoon sugaru00A0; 1 tablespoon vinegaru00A0; 2 teaspoons black pepperu00A0; 1 teaspoon saltu00A0; 1/4 teaspoon red pepper flakesu00A0; 1 clove garlic, pressedu00A0; Juice of 1 lemonu00A0; 1 head romaine lettuce, roughly chopped; 1/2 head iceberg lettuce, chunkedu00A0; 6 whole pepperoncini; 1/2 cup whole black olives; 1/2 cup whole red cherry tomatoes; 1/2 small red onion, very thinly sliced into circlesu00A0; 1/3 cup grated Parmesan

QUICK ITALIAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Quick Italian Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

Steps:

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

ITALIAN ORZO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Italian Orzo Salad Recipe: How to Make It - Taste of Home image

This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1-3/4 cups (7 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

Nutrition Facts : Calories 288 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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QUICK ITALIAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

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