Best Florentine Salad Recipes
CHICKEN FLORENTINE SALAD WITH ORZO PASTA
This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!
Provided by EMILIEWASMYEVE
Categories Salad Pasta Salad Spinach Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
- Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
- Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g
COLD CHICKEN FLORENTINE PASTA SALAD
Chopped chicken breast and shredded mozzarella combine with pasta and spinach to make this tasty Florentine-style salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Prepare Pasta Salad following Basic Directions, reserving Parmesan pouch for later use.
- Add chicken, spinach and mozzarella; mix lightly.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
FLORENTINE PASTA SALAD
Quick and easy hot teriyaki salad with wilted spinach.
Provided by Sue
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
- Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
- Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 53.3 g, Fat 2.8 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 0.4 g, Sodium 1412.3 mg, Sugar 8.7 g
HAROLD'S FLORENTINE SALAD DRESSING
This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.
Provided by Bone Man
Categories Salad Dressings
Time 1h10m
Yield 1 3/4 gallons
Number Of Ingredients 7
Steps:
- Split all ingredients in half (have them ready at hand) and make half a batch at a time.
- Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
- Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
- In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
- Refrigerate until use -- always serve very cold on chilled salads.
Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9
15 MINUTE FLORENTINE PASTA SALAD
Fresh, fast, fantastic! Create a yummy pasta salad in no time with a little help from packaged fresh pasta and pesto sauce. Recipe is great as is or make it your own by adding grilled shrimp or chicken, fresh mushrooms, green peas, carrots, sun-dried tomatoes, etc. Found this recipe in BHG, May 1990. Enjoy!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
- In a large mixing bowl, combine pesto sauce and lemon juice.
- Add linguine; toss well.
- Add spinach, tomato, and onion; toss until coated well.
- Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 133.3, Fat 3.7, SaturatedFat 0.3, Cholesterol 23.3, Sodium 15.9, Carbohydrate 21, Fiber 0.8, Sugar 1.5, Protein 4.8
FLORENTINE SALAD
A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
- In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
PASTA FLORENTINE SALAD
Make and share this Pasta Florentine Salad recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dressing ingredients in a small bowl and stir to mix.
- Toss together with pasta, chicken and spinach.
- Allow to rest for at least two hours before service.
Nutrition Facts : Calories 990.9, Fat 61, SaturatedFat 9.3, Cholesterol 25.9, Sodium 41.9, Carbohydrate 89.3, Fiber 4.7, Sugar 3.2, Protein 22.1
FLORENTINE SALAD
This is the salad that was served in the old Maas Brothers dining room. I loved this as a child and serched everywhere until I found a recipe that tasted the way I remembered.
Provided by Chihuahua Girl
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jell-O in boiling water. Chill until almost set. Add all other ingredients. Pour into a lightly greased mold or pan. Chill until set. Cut into squares and serve on lettuce leaves.
Nutrition Facts : Calories 259.4, Fat 15, SaturatedFat 3.1, Cholesterol 15.4, Sodium 528.9, Carbohydrate 25.6, Fiber 1.6, Sugar 15.4, Protein 7.8
CHICKEN FLORENTINE SALAD WITH GRAINS
Chalk one up for our imaginations: This Chicken Florentine Salad with Grains is a delicious version of a classic. Enjoy this Chicken Florentine salad as a lunchtime or dinnertime salad!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Layer all ingredients except dressing in 4 (24-oz.) clear plastic cups; cover with lids.
- Refrigerate 1 hour.
- Add 2 Tbsp. dressing to each cup just before serving; replace lid. Shake to evenly coat salad ingredients with dressing.
Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 15 g, Sugar 0 g, Protein 29 g
FLORENTINE SALAD
Number Of Ingredients 6
Steps:
- In a salad bowl, combine all ingredients. Serve with Raspberry Vinaigrette Dressing, or your favorite salad dressing.
Nutrition Facts : Nutritional Facts Serves
FLORENTINE SALAD
A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
- In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
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