FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
- Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
- Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams
COLD GREEK TORTELLINI SALAD
Cold Greek tortellini salad with peppers and cucumbers.
Provided by Cindy Wilkinson Abel
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
- Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g
TORTELLINI WITH ARUGULA AND PROSCIUTTO
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
- Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
- Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.
Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams
TORTELLINI AND PROSCIUTTO SALAD
Make and share this Tortellini and Prosciutto Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
- Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
- To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
- Whisk in the olive oil gradually until an emulsion forms.
- Place the tortellini in a large serving bowl.
- Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
- Pour the dressing over the salad; toss gently to mix.
- Serve immediately or cover and refrigerate for up to 8 hours.
Nutrition Facts : Calories 238.6, Fat 16.9, SaturatedFat 3.2, Cholesterol 13.4, Sodium 151.1, Carbohydrate 17.9, Fiber 1.3, Sugar 0.7, Protein 4.9
CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA
I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.
Provided by MacChef
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
- Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!
Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3
STRAW & HAY WITH GORGONZOLA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
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