TUSCAN SALAD RECIPES

Name: Tuscan Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 head romaine lettuce, coarsely chopped; 1 cup spinach leaves; 1/2 cucumber, sliced and quartered; 1 cup olive, sliced (green or black); 1/2 cup hard salami, diced; 1/2 cup mozzarella cheese, diced; 4 pepperoncini peppers, finely chopped; 2/3 cup olive oil; 1/2 cup red wine vinegar; 1 garlic clove, crushed; 1 teaspoon salt; 1/2 teaspoon pepper

TUSCAN SALAD RECIPE - ITALIAN.FOOD.COM

Tuscan Salad Recipe - Italian.Food.com image

Created for an international church potluck. Reminded me of the flavors of a picnic I had in the Italian countryside. Amounts are approximate.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head romaine lettuce, coarsely chopped
1 cup spinach leaves
1/2 cucumber, sliced and quartered
1 cup olive, sliced (green or black)
1/2 cup hard salami, diced
1/2 cup mozzarella cheese, diced
4 pepperoncini peppers, finely chopped
2/3 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper

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, FatContent 43.4, SaturatedFatContent 7.4, CholesterolContent 11.1, SodiumContent 1838.6, CarbohydrateContent 13.3, FiberContent 5.8, SugarContent 5.1, ProteinContent 6.5

TUSCAN TOSSED SALAD RECIPE: HOW TO MAKE IT

Tuscan Tossed Salad Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
1 tablespoon plus 1/4 cup olive oil, divided
1/2 cup balsamic vinegar
1/3 cup minced fresh basil
4 anchovy fillets, rinsed and chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (5 ounces) spring mix salad greens
3 large yellow or red tomatoes, seeded and chopped
3 cups grape tomatoes
2 medium cucumbers, peeled, seeded and diced
1/2 cup pitted Greek olives, halved
1/2 cup chopped celery
1/2 cup chopped red onion
1 jar (7 ounces) roasted sweet red peppers, drained and sliced

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, FatContent 7g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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