TUSCAN VINAIGRETTE RECIPES
PANZANELLA RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
HOW TO MAKE TUSCAN TORTELLINI SALAD - DELISH
A delicious summer pasta salad from Delish.com.
Provided by Rian Handler
Categories dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
- Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
- To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan.
More about "tuscan vinaigrette recipes"
PANZANELLA RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 55 minutes
Category side-dish
Reviews 4.9
Total Time 55 minutes
Category side-dish
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
See details
HOW TO MAKE TUSCAN TORTELLINI SALAD - DELISH
A delicious summer pasta salad from Delish.com.
From delish.com
Reviews 4.9
Total Time 30 minutes
Category dinner
Cuisine Italian
From delish.com
Reviews 4.9
Total Time 30 minutes
Category dinner
Cuisine Italian
- To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan.
See details
ROASTED CAULIFLOWER RECIPE: HOW TO MAKE IT - TASTE OF HOME
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. —Leslie Palmer, Swampscott, Massachusetts
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Side Dishes
Calories 107 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Side Dishes
Calories 107 calories per serving
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
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VEGGIE NICOISE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
See details
HOW TO MAKE TUSCAN TORTELLINI SALAD - DELISH
A delicious summer pasta salad from Delish.com.
From delish.com
Reviews 4.9
Total Time 30 minutes
Category dinner
Cuisine Italian
From delish.com
Reviews 4.9
Total Time 30 minutes
Category dinner
Cuisine Italian
- To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan.
See details
VEGGIE NICOISE SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, French
Calories 329 calories per serving
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
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CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BRE…
May 31, 2021 · From making vinaigrette, to adding the dressing and the herbs for a delicious panzanella. As for flavorings, some finely minced shallots and garlic worked perfectly with the hearty bread, and a small dollop of Dijon mustard went a long way toward ensuring that the vinaigrette …
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May 31, 2021 · From making vinaigrette, to adding the dressing and the herbs for a delicious panzanella. As for flavorings, some finely minced shallots and garlic worked perfectly with the hearty bread, and a small dollop of Dijon mustard went a long way toward ensuring that the vinaigrette …
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